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Katie's Cucina

Chipotle Turkey & Black Bean Soup

Chipotle Turkey & Black Bean Soup

Day 2 of using up Turkey leftovers. Today, we are going for more of a classic approach with a twist. I was dreaming up a spicy Mexican style soup and decided to makes my dreams come true. This Chipotle Turkey and Black Bean Soup will have you yearning for more. As always, its chocked full of vegetables, because that is how I roll.

Chipotle Turkey & Black Bean Soup

I pretty much used vegetables that I had on hand. So don’t freak out if you’re missing one of the veggies I listed for the recipe. Feel free to substitute if needed. That is the wonderful thing about cooking. You can always change up a recipe to meet your needs. This soup is also gluten free since I didn’t stuff my bird full of gluten stuffing and all the seasonings I used are gluten free. So, your gluten free cousin, can eat this too! The longer the soup simmers the better it tastes.

Katie Original Recipe

Chipotle Turkey & Black Bean Soup

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes

Yield: 8

Ingredients

  • 10 cups water
  • Turkey breast carcas
  • 2 celery stalks, chopped
  • 1.5 lb sweet potato, peeled and diced
  • 1 small onion, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup butternut squash, diced
  • 1 yellow bell pepper, chopped
  • 2 cans black beans (not drained)
  • 1 chipotle in adobo, seeded and chopped + 1 tbsp sauce
  • Optional: Top with Queso Fresco and additional cilantro

Directions

  1. In a large stock pot place turkey breast carcas (or turkey carcas) in the pot and fill with 10 cups of water. Bring to a boil on high and then reduce down to medium heat. Cook for 45 minutes. At this point the meat should fall off the bones. Carefully scoop the carcas out of the pot and disgard any bones. Pull remaining turkey meat off carcas and put to the side.
  2. Once you've skimmed the pot completely to ensure no bones are present add celery, sweet potato, onion, cilantro, butternut squash, bell pepper, turkey, black beans, and chipotle in adobo sauce. Cook on medium heat for 30 minutes. Stir occasionally. Ladle soup into bowls and top with queso fresco and additional chopped cilantro.

Notes

*Make sure you remove the seeds from the chipotle in adobo sauce!

http://www.katiescucina.com/2012/12/chipotle-turkey-black-bean-soup/

   

9 Responses to “Chipotle Turkey & Black Bean Soup”

  1. Liz @ The Lemon Bowl posted on December 28, 2012 at 10:59 am (#)

    I love everything about this soup!! We don’t eat turkey at Christmas but I bet this would be great with chicken too!

    • Katie replied on December 28th, 2012 at 6:29 pm

      Most years we are all over the turkey (since I’m not a fan of ham)! Save this recipe for the next time you make turkey!

  2. Ashley Bee (Quarter Life Crisis Cuisine) posted on December 28, 2012 at 3:16 pm (#)

    Ohh it seems so delicious and comfort-food-like :) I’d add more broth since I like my soup to make its veggies SWIM but other than that this looks perfecto!

    • Katie replied on December 28th, 2012 at 6:29 pm

      This soup has lots of broth but for picture purposes… I wanted people to see the ingredients! I think you’ll love this recipe!

  3. addie | culicurious posted on December 28, 2012 at 6:17 pm (#)

    This almost looks like a stew, love it! :)

  4. Sommer@ASP posted on December 31, 2012 at 11:21 am (#)

    Sounds divine! Happy New Year!

    • Katie replied on December 31st, 2012 at 12:14 pm

      Thanks Sommer! Happy New Year, to you too!

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