Slow Cooker Leftover Turkey Soup
Slow cooker leftover turkey soup turns Thanksgiving scraps into bold, spicy comfort. Easy, hearty tortilla soup with a rich, slow-simmered base.
Equipment
- 6–8 quart slow cooker
- Cutting board & knife
- Can opener
- Measuring spoons
- Ladle
Ingredients
- 2 cups leftover cooked turkey shredded
- 1 15 oz can of black beans drained and rinsed
- 1 10 oz can of diced tomatoes with green chilies
- 1 cup frozen corn
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups turkey or chicken broth low sodium preferred
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika optional
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: shredded cheese tortilla chips, sour cream, avocado, chopped cilantro
Instructions
- Add turkey, black beans, corn, onion, garlic, tomatoes with chilies, and broth to your slow cooker.
- Stir in cumin, chili powder, smoked paprika (if using), salt, and pepper.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Before serving, stir in fresh lime juice for brightness.
- Serve hot, topped with your favorite garnishes like cheese, avocado, cilantro, and tortilla strips.
Notes
Nutritional Info (Per Serving):
- Calories: 290 Protein: 22g
- Carbohydrates: 26g Fat: 10g
- Fiber: 7g
- Sugar: 4g
- Sodium: 680mg
