Tuesday, December 1, 2009

Raise Your Hand If You Have Leftover Turkey

We just made the most delicious soup with our leftover Thanksgiving turkey and it only took 30 minutes to make. If you're reading this... put down your computer and go make this soup. Your mouth will be so happy you did!

White Bean and Turkey Chili
(leave out the turkey and use veggie broth for a vegan chili)

1 tablespoon olive oil
2 cups diced yellow onion (about 2 medium)
1 1/2 tablespoon chili powder
1 tablespoon minced garlic (we left this out)
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
3 cans Great Northern beans, drained
4 cups chicken broth
3 cups chopped cooked turkey
(we just used as much as we had left,
we also thought it would be just as good with chicken sausage wheels)
1 can diced tomatoes
1/3 cup diced fresh cilantro (we used more--almost the whole bunch)
2 tablespoons fresh lime juice (we used more of this, too--a whole lime's worth)
1/2 teaspoon salt
1/2 teaspoon pepper

Heat oil and saute the onion. Add chili powder, garlic, cumin, oregano and beans. Saute for 2 minutes. Add broth and tomatoes. Bring to a simmer and cook 20 minutes. Add turkey and cook 5 minutes until thoroughly heated. Remove from heat. Add cilantro, lime juice, salt and pepper. Yum!
Follow up: I forgot to say that we added a half a bag of frozen corn--a very tasty addition to the recipe. Also, as we continued eating the soup over the next few days, we wished we had kept the lime and cilantro out and added it fresh eat time. The flavor was not nearly as good when it was reheated. But the first night... so good!

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