Thankful Fiesta Soup

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Prep Time 10 mins
Cook Time 3 hrs
Temp High

Wondering what to do with that leftover turkey? We thought it would be yummy to put together a turkey soup instead of eating leftovers for days! With small kiddos, we like to see what recipes we can fix up without having to make a trip to the grocery store... Here is a soup recipe that we just put together from ingredients that were stocked in our pantry! If you don't have any leftover turkey, this would still be delicious if you use chicken or other leftover meats! Change up your leftover routine and crock this soup that we came up with by throwing together ingredients we had on hand!

Used 6-quart slow cooker

Ingredients

  • 3-4 Cups Leftover Turkey, chopped
  • 20 Ounces Chicken Broth
  • 1 Can Black Beans, drained
  • 1 Can Whole Kernel Corn
  • 1 Can Rotel
  • 1 Can Diced Tomatoes
  • 1 Can Small Can of Green Chilis
  • 1 Can Tomato Paste
  • 1 Can Cream of Mushroom or Chicken Soup
  • 4 Ounces Queso Blanco Velveeta Cheese
  • Pepper
  • Ground Cumin
  • Garlic Powder

Directions

  1. Step One

    Mix all in the slow cooker and cook on high for 3 hours or low for 6 hours!

  2. Step Two

    Since all ingredients are cooked and just needed to be warmed through, we really think this dish cooked better on high for 3 hours

Crockin' Reviews Add Review
  1. Lee

    Tried this yesterday with our leftover turkey and it was fabulous. We used a 1/2 bag of frozen corn and cream of chicken soup because that’s what we had. We also happened to have a jumbo can of Rotel (24 oz) so we just used all of that. Also, we used 8 oz of the Velveet Queso Blanco because it only came in a large 2 lb box and 4 oz didn’t seem like enough. :)
    My mom took it to her church potluck today and people raved about it! Came home with about a spoonful left. She served it with fritos and it was raved about. Had to share the recipe several times. Thanks, Crockin’ Girls!!
    :)

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  2. Crockin Girls

    Crockin Girls

    Vickie, Rotel is a southern staple…I usually have more cans than I’d like to admit in my pantry! Essentially, it’s a 10oz can of diced tomatoes and green chilies. I’m sure there’s more to it than that, but for subbing purposes a small can of each (tomatoes and green chilies) will work perfectly!

  3. Vickie

    One can of Rotel what? The recipe doesn’t say.

  4. Andra H.

    This by far is my most favorite recipe in the book. I tried with chicken, but like turkey better. I am usually one that can only eat turkey at Thanksgiving, but no more. I now buy turkey thighs, crock them for several hours. Next day I make this soup. I’ve never cooked with black beans before and now they are a steady staple in my pantry. Thanks so much

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  5. Crockin Girls

    Crockin Girls

    LOVE how you made it even healthier!! Thanks for the crockin’ tip, Tiffany :) cRockin’ Roll!!

  6. Tiffany M.

    Made this with leftover chicken…YUM!!!! I also used Healthy Request cream of mushroom soup.

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