Red chile, green chile and jalapeno combined with four different beans and some leftover turkey to create a seriously spicy soup packed with a whole lot of Mexican flavor. If you aren’t a huge fan of the heat, I recommend skipping the jalapeno and adding an extra scoop of sour cream and sprinkling of cheese.
This soup can be made on the stove-top in about half an hour or tossed in the crock-pot to simmer until you are ready to eat. Be sure to adjust the salt to your tastes, if you are using homemade stock and beans, you will need the additional salt.
- 3 cups cooked turkey diced into bite-size pieces
- 1 medium onion chopped small
- 1/2 cup diced green chile roasted and peeled (feel free to substitute frozen or canned)
- 1 cup red chile enchilada sauce I used this NM Red chile sauce
- Optional: 1 small jalapeno seeded and very finely minced
- 2 cups frozen corn
- 1 14 ounce can or 1 1/2 cups cooked black beans
- 1 14 ounce can or 1 1/2 cups cooked red beans
- 1 14 ounce can or 1 1/2 cups cooked great northern beans
- 1 14 ounce can or 1 1/2 cups cooked light red kidney beans
- 8 cups turkey stock or chicken stock
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon cumin
- 1 - 2 teaspoons kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- Optional Toppings: sour cream shredded cheddar cheese, crumbled tortilla chips
- STOVETOP METHOD: Place all ingredients into a large pot on the stove.
- Heat over medium high heat until it starts to boil and then reduce heat
- and simmer on low for about 20 minutes.
- CROCKPOT METHOD: Place all ingredients, except for the cheese, into the
- slow-cooker in the order listed. Stir to combine. Cover and cook on low
- for 6-8 hours or on high for 3-4 hours.
- Top with sour cream and shredded cheese right before serving. Enjoy!
- MEAL: Let the soup cool completely before transferring to freezer safe
- containers. Soup can be heated in the microwave or it can be thawed first and
- then reheated on the stove-top.