Reviewed: Nov. 5, 2009

Made as written this is only spicy tomato soup with a bit of chicken in it. Has some potential, but there are plenty of other soups that provide a a better base.

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Utari

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

Living In: Forest Grove, Oregon, USA

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Reviewed: Sep. 4, 2009

This is such an easy, fantastic recipe. I have made it exactly according to the recipe and have also made it adding corn. Both ways are delicious. It also freezes well. This is my most used soup recipe.

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CASONGBIRD

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

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Reviewed: Mar. 22, 2009

This recipe was really good! I only put in about a pinch of the pepper (I used chipoltle chile pepper) and I added a can of hominy corn. I also pre-cooked the onion and garlic in a little olive oil. My husband and kids thought it was fantastic. It was also VERY easy. Thanks for the great recipe!!!

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Ketra Tri-Cities WA

Cooking Level: Intermediate

Living In: Pasco, Washington, USA

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Reviewed: Mar. 22, 2009

One of my favourite soup recipes! Great to use with leftover turkey or chicken. I don't usually have veg. broth on hand so I always use chicken broth. Super quick and easy to make. Avocado and fresh cilantro make this soup outstanding! Be sure to try this one!!

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cherilee

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Reviewed: Jan. 2, 2009

Loved this soup! I did, however, make some changes. I added a can of corn and a can of black beans. I also used fresh cilantro instead of dried. Makes a huge difference to use fresh!! Have also made it with chicken when there was no left over turkey! Fiance loves it!!

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sweetner50

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

Just made this tonight with the modifications by the first reviewer. She should submit her own recipe....it was wonderful! I did modify with what was on hand....used northern beans, italian spiced tomatoes and less sour cream...but it was really really good!!

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Fireskye

Cooking Level: Intermediate

Living In: Chino Valley, Arizona, USA

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Reviewed: Dec. 17, 2008

The soup is so delicious! Even my husband who is not a soup fan said it's phenomenal. I made a couple of changes - I substituted leftover homemade turkey stock for the vegetable; can of spicy rotel tomatoes for the roma tomatoes; added chili powder and a chicken bouillon cube as well. Before mixing the ingredients in the pot I sauteed the onions, garlic and chiles in extra virgin olive oil to carmalize. Awesome results and we will be making this again soon!

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jodidehlin

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Reviewed: Nov. 30, 2008

I had some smoked turkey left over and used that I Liked the spices the way they and so did my family. I added more meat and I did add a can of hominey instead of corn and beans to give it that true southwestern/hispanic flavor. It is a simple recipe that is tasty. I didn't have time to make cornbread or even gorditas but I will next time my family has said that this is a keeper recipe and that is a big complement coming from them especally from my son who is studying culinary arts. Remember to always add a little spice to life that is what make it exciting. Thank you Doug Matthews.

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VERONICA68

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Little Elm, Texas, USA

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Reviewed: Nov. 29, 2008

What a different way to use the turkey from T-day! I changed it a bit (as ususal) I sauteed celery w/a bunch of jarred garlic in evoo, then added the turkey, reg.size can of diced tomatoes,(didnt understand using whole canned tomatoes) 32oz box of chix broth, a drained can of black beans, 1/2 a beer I was drinking :),squeeze of lime juice, and about 1/2 cup of creamed corn leftover (I'd recommend a splash of cream/whole milk to thicken and cut the green chili spice if you dont like it spicy) and a tad of frozen corn, another tad of frozen okra, cumin and chili powder, can of green chilis.. then finished it w/ stirring in chopped green onions (either add them early, or late otherwise they just taste wierd) also fresh cilantro last 15 mins. Super Yummy!! I put some cayenne pepper in my bowl only since I was feeding the kids. Shredded the monterey jack atop and served w/ tortilla chips. Everyone totally loved it! Wouldn't have guessed it was leftover Thanksgiving. After all the turkey..stuffing..mshd pots.. this was a great change w/out wasting $$. Thanks for the awesome post!!

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bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Nov. 24, 2008

I added a can of black beans and corn from an other reviewer's advice, and I used turkey stock because it was what I had on hand. I also used the avocado and cilantro as a topper for the fresh taste. It was really good.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Jan. 29, 2008

I used 8 cups of turkey broth (but I didn't increase the red pepper and it was plenty spicy)...I did increase the cumin. I didn't have the fresh tomatoes, but it was fine anyway.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jan. 21, 2008

I served this over crushed tortilla chips and used jalapeños instead of green chilis. Will make again. Good base.

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Cooking in WA

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Reviewed: Jan. 3, 2008

So easy and so versatile! It makes a great soup, or thicken it for a burrito topping!

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Robin Schuckmann

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Reviewed: Nov. 27, 2007

Thought this recipe was a great switch from Turkey ala King. Husband loved it as I thought he might since he could add Tortilla chips to it. I cooked it in a crock pot about six hours. Used hotter japelenos, black beans and corn, shredded cheddar, it was very good. I've learned two new essentials (including a dressing recipe) for the holidays from this site.

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ilzpadu

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Reviewed: Nov. 8, 2007

There was something wierd about this recipe. I haven't figured it out yet, but my daughter has required me to promise I'll make this again and again so I guess it was a success. This could be thickened into more of a chili by adding refried beans.

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Paula

Cooking Level: Intermediate

Living In: Plant City, Florida, USA

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Reviewed: Oct. 19, 2007

OK, did I miss something in the directions? I added my can of whole peeled tomatoes to the pot, and they remained "whole" throughout the cooking process. I had to scoop them out and dice them up and return them to the pot. The flavors are very interesting and it's not too spicy. I thought it would be a bit less chunky. I will make it again. I think adding corn to it sounds great, just didn't have any. Certainly better than the typical turkey rice soup for leftover!

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Peg T

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Reviewed: Oct. 16, 2007

outstanding!!

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tracy b

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 2, 2007

Last month I slightly overcooked a turkey tenderloin that had been marinated in lime and tequila. I didn't want to serve it to company and I didn't want to throw it out so I wrapped it in foil and threw it in the freezer until I could figure out what to do with it. Along came this recipe and I knew I had found a home for my poor turkey tenderloin. Since the turkey had already been marinated in lime, I didn't add the lime, but I added the fresh cilantro, corn and beans as others suggested. Wow! This is a do over, which is high praise in this house.

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ConstanceCooker

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jun. 27, 2007

My fiance and I really liked this soup. Since we like spicy things, I doubled the amount of chiles and cayenne pepper. We didn't have shredded turkey, so I bought the ground turkey and browned it. We've made it a few times. It was really good.

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JuliaD

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Reviewed: Jun. 12, 2007

This recipe is a great starter, to modify to your liking. I used turkey broth, added black beans, corn and used fresh cilantro. I put it in the crock pot on high for 4 hours, then low until served. I'll be making this after every turkey!

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piksie

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