Spicy Mexican Turkey Soup

Pin It

Nothing like a spicy soup to wake up your tastebuds and use leftover turkey from Thanksgiving.  This one uses a whole large jalapeño pepper and spicy Rotel tomatoes.  It also uses a cup of corn which you also might have leftover, or use canned or frozen. My husband liked adding some crushed fritos on top, but that’s optional, as is the cilantro for those who don’t care for it.  I love cilantro and add a touch more.

I hope you had a great Thanksgiving and now onto Christmas and holiday recipes in December!

5.0 from 1 reviews
Spicy Mexican Turkey Soup
  • 2 cups leftover turkey broth (or substitute chicken broth)
  • 1 can (10 ounces) Rotel tomatoes
  • ⅓ cup chopped onions
  • 1 large jalapeño pepper, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1 cup corn kernels
  • 1-1/2 cups cooked shredded turkey
  • ¼ cup shredded Monterey Jack or Pepper Jack cheese
  • 2 Tablespoons minced cilantro
  • ½ teaspoon lime juice
  • Garnish: Cilantro sprigs or thinly sliced jalapeños
  1. Combine turkey broth, Rotel tomatoes with their juice, onion, Jalapeño pepper, garlic, and honey in a saucepan. Heat to a boil, then simmer for 5 minutes.
  2. Add corn, shredded cooked turkey, and all but 1 Tablespoon cheese and cook gently for 3 minutes. Remove from heat and stir in cilantro and lime juice. Ladle into bowls and sprinkle with remaining cheese; garnish with cilantro sprigs or sliced jalapeño.



2 Responses to Spicy Mexican Turkey Soup

  1. November 28, 2023 at 8:11 pm #

    Can’t wait to try this. Hum, no turkey. Might make it with chicken.

    • November 28, 2023 at 10:57 pm #

      Works great with chicken!

Leave a Reply

Rate this recipe: