We may be slowed down a bit, but our minds are still on food. We thought you might be interested in one of our favorite alternatives to the post-Thanksgiving turkey sandwich.
This is Kate's adaptation of a recipe that appeared in Cooking Light magazine. It can be made more or less spicey by adjusting the amount of jalapeño, chipotle, and/or chili powder. As with any soup, it's best when made a day ahead.
Southwest Turkey Soup
1 T butter
1/2 cup chopped celery
1 chopped jalapeño pepper
1-1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 clove garlic, minced
3 cups chopped cooked turkey
3 cans chicken broth
1 cup whole kernel corn
2 19-oz. cans cannellini beans
1 4.5-oz. can chopped green chiles
1 T chili powder
1/2 t salt
1/4 t black pepper
1 chipotle chili in adobo sauce, mashed with a fork
Melt butter in large pot. Add celery, jalapeño, onion, green/red pepper, and garlic. Sautee vegetables for 5 minutes.
Add salt, chipotle, chili powder, and black pepper and sautee for another 5 minutes.
Add chicken broth, corn, and cannellini beans and let simmer for about 15 minutes.
Add turkey and chopped green chiles and simmer for 30 minutes.
Serve with your favorite tortilla chips.
Optional: One or two cans of diced tomatoes can be added. For extra spice, use the diced tomatoes with jalapeño peppers.