I am in love with the simplicity of this quick and easy leftover turkey and hatch chile white chili soup! Change it up with garbanzo beans instead of pinto beans for a fun new flavor.
Are you ready for a quick and easy way to use up that leftover turkey?
My quick and easy leftover turkey soup recipe is full of roasted hatch chiles and corn.
Thanksgiving is past and I am curious how many of you still have some leftover turkey in your refrigerator. Every year we travel to the North Bay Area to spend the holiday with family. We love to visit, but there are no leftovers.
No extra roasted turkey to eat for days after Thanksgiving!!
My son, who is always growing, could probably eat a whole turkey in one sitting. He is the reason I make a turkey a few days after Thanksgiving. He loves this tradition, and it is a great excuse to enjoy a delicious family meal.
(*This post was sponsored by Wente Vineyards. All opinions are my own.)
This year when we went up to our family’s home, we brought Wente Vineyards with us. I was really excited how well Wente’s Morning Fog Chardonnay went with turkey! (And Wente makes such a great hostess gift!)
Morning Fog Chardonnay was a delightful surprise to me. This white wine was very fruit forward and had very minimal oak flavors. You can taste hints of grapefruit, making this wine very refreshing. Not only was this wine perfect for our Thanksgiving, but it was also a great pairing to this white chili recipe that I made.
How to make turkey soup
In a pot, saute onion and hatch chiles. Add turkey, broth, garbanzo beans, corn, and seasonings and cook.
You will have a delicious dinner in just 30 minutes! No leftover turkey? Use chicken!
You may also like this healthy beef crockpot chili from Veggie Balance.
Easy turkey and fire roasted hatch chile white chili soup.
- 2 cups chopped cooked turkey or chicken
- 6 cups chicken broth
- 1 can roasted chiles (*I used 3 tablespoons roasted hatch chiles, but the canned chiles will work too.)
- 1 cup corn
- 1 onion, chopped
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 garlic cloves, minced
- 1/2 cup shredded mozzarella
- 1 tablespoon olive oil
In a large pot, heat olive oil over medium heat. Add garlic and onion and saute. Cook 5 minutes.
Add hatch chiles, turkey, and the rest of the ingredients.
Cover and bring to a boil, then reduce the heat to a simmer.
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