I FINALLY got a minute to tell you about this soup. I made it on Saturday and I'm in love! I used my giant batch of turkey stock I made from the Thanksgiving bird and the last of the leftover turkey meat. Of course you can use chicken broth and leftover chicken instead. Whatever works!
I do have to say I took leftovers to work today and the soup just gets better with age. 🙂
Here's what I did... I went a little picture happy.. be warned. 🙂
- 1 medium sweet onion diced
- 3 cloves of garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tbsp chili powder
- 1 tbsp dried cilantro
- ½ tbsp cumin
- 1 15oz can of corn drained
- 1 15oz can of black beans drained and rinsed
- About 12 cups stock/broth
- 1 lb cooked chicken/turkey meat
- 1 cup uncooked brown rice (I used brown basmati
) - 3 oz tomato paste (½ of a small can)
- 1 tbsp tabasco
- Kosher Salt
- Non-stick cooking spray
)Prepare the rice according to package.
While waiting for the rice to cook, heat a large stock pot over medium heat and spray with nonstick cooking spray. Add the onion and garlic and cook until just turning transparent.
Add the diced peppers, chili powder, cilantro and cumin.
Stir, combining flavors and cook for about 2-3 minutes.
Add the corn and beans cooking for another minute.
Add the broth and crank up the heat to high. We want to bring the pot to a boil.
While waiting for it boil (it's going to take awhile there's a lot of broth!) stir in the tomato paste and chicken.
By this time the rice should be done. Add it to the pot (note: if it's not done just wait until it is)
Add the tbsp of tabasco.
Once the pot boil lower to a simmer. I ate immediately but the soup really did get better as the soup simmered.
Here's a few more shots. I'm having fun with my new camera. Can you tell? 🙂
No nutritional info. Soup is just too variable for me and I didn't measure how many serving I created. I would count a bowl to be about 3 points but that's just my estimate.
New to cooking healthy and tried this recipe. It was delicious! I didn't have leftover turkey on hand so I used ground turkey, it gave it more of a slumgullion type feel. I sprinkled on fat free cheese and loved it. My husband however, said it was too bland and added part of a chili packet to it, but loved it so much after that he ate it three nights in a row! In our household, I consider that a success. Thanks Roni!
I just made this last week and it was a big hit with everyone. Instead of turkey, I used a rotisserie chicken from the grocery deli. I de-boned and skinned it. The rice was made in the rice cooker, but I had mine without rice and it was delicious. This is definitely a keeper.
Sorry, your email got stuck in my spam folder. I meant KICK to the broth! Just cause of the tabasco etc. I like stronger flavors. I need some sleep :)!
Totally could, and I thought about it. I just didn't want the rice to soak up all the broth. 🙂
Roni, I wonder could you cook the rice in the soup?? Maybe not but it would make it a one pot job you know 🙂
Either way I'm keeping this recipe for after Christmas so I can make the best use of my leftover turkey bits and pieces! Yum!
Not sure what you mean by "a quick to the broth" Can you clarify?
Looks yummy, not only weighty but I love when there is a quick to the broth.
This is my kind of soup! lots of beans and veggies that I always have stocked in the pantry. I can hardly wait to make it. Thanks for sharing.