My recipe for Chipotle Turkey and Black Bean Soup is a take on a Southwest Turkey Soup I had at a restaurant years ago. This is the perfect way to use up leftover turkey, mixed in with black beans, vegetables, and a flavorful and spicy broth!
1Chipotle in adoboseeded and chopped + 1 tablespoon sauce
In a large stock pot place turkey breast carcass (or turkey carcass) 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 carcass out of the pot and disguard any bones. Pull remaining turkey meat off carcass and put to the side.
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.
During the last 5 minutes of cooking add in the diced turkey. Ladle soup into bowls and top with queso fresco and additional chopped cilantro.
Chipotle in Adobo - If you don't like a lot of heat it's important to remove the seeds from the chipotle in adobo sauce!
Turkey - Remove any excess turkey from the carcass, and set to the side. Don't put the cooked turkey in the soup too early or else you will have very dried out turkey!
Gluten Free - To ensure this recipe is gluten free, make sure the turkey carcass you are using is in fact gluten free meaning no stuffing was placed inside the cavity of the bird.