Reviewed: Nov. 30, 2009

My husband loved this soup, and my 3yo & 5yo even ate this soup with no complaints. I did add a little zucchini and cabbage just for extra veggie content.

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Jogger mom

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Reviewed: Nov. 30, 2009

I made trukey broth from Thanksgiving leftovers, came out great!

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cherritaylor

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Reviewed: Nov. 30, 2009

I did not like the peppers in the soup. I added cream corn which makes the soup rich and flavorful.

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Jean Stephens

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Reviewed: Nov. 30, 2009

This is a good, modest soup to use up turkey leftovers.

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doublemet

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Reviewed: Nov. 29, 2009

delicious way to completely make your left-overs fresh and new. We made it a tortilla soup by adding friend strips or tortilla with about 5 mins left in the cooking process, then topped our individual servings with Sour Cream. Overall the best thing about this recipe is that it doesn't taste at all like Thanksgiving food, so if you're tired of the same old turkey, try this one.

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D.G.DiGiorgio

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Nov. 28, 2009

Oh.My.Goodness. This was sooo good. I made a few changes, most inspired by the other reviews. I used turkey stock, 28 oz diced, seasoned tomatoes, 14 oz tomatoes w/ green chiles, 1 can each black beans and white corn. Onions and celery cooked in chicken stock (excess from T-day dressing). Skipped the fresh tomatoes, small can of chiles and cayenne. Doubled the cumin and added coriander and chili powder. It sounds like a lot of changes but I really just tweaked it to our preferences. I put the whole mess in the crockpot for a few hours and served over crushed tortilla chips to thicken and topped with sour cream, scallions and avocado. This one's absolutely a keeper and spicy-loving DH didn't think it needed any additional heat-it wasn't hot but had so much flavor it didn't need more kick to make it interesting. Next time I may add some sauteed sweet red peppers but I'd be happy making it the same way again. Five stars because I think the original would be just as good, just different and I don't ever follow any recipe exactly anyway. Thanks, Doug.

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dsz5463

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Reviewed: Nov. 28, 2009

Yummy! My "doesn't like spicy" son even ate it. I used a can of Rotel for the green chiles and used chicken broth. We barbeque our turkey with mesquite charcoal, so it has a nice smokey flavor to add to this soup. Will definitely be making this soup whenever I have leftover turkey. The cumin adds a necessary taste to this soup - don't skip it. I used ground chipotle instead of cayenne because that is what I keep on hand. As others have suggested, I chose to saute the onion and garlic before adding broth and tomatoes, even though I'm sure I would like the soup without doing that. I put the avocado into the bowls "raw" and poured the soup over - because one of us doesn't like avocado, and the other two love it. This is a definite keeper and already in my recipe box.

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Colin'sMom

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lacey, Washington, USA

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Reviewed: Nov. 28, 2009

Great recipe!!! Wonderful way to use that extra turkey giving it a completely different flavor from Thanksgiving. Did the recipe just as written except added a bit more turkey and a can of black beans. Put the avocado in the individual bowls as some don't like it. The crumbled tortilla chips, Mexican mix cheese and sour cream were perfect on top!! It was fabulous!!! One complaint, I should have doubled the recipe to have more left today =( Oh yea, and I had to use Italian tomatoes as that's all I had in the house and it was still wonderful.

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xmann1215

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Reviewed: Nov. 27, 2009

This is a good dish! People just kept eating and eating, I'm glad there's enough for tommorow.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Nov. 27, 2009

I also added about a cup of frozen corn and a can of drained black beans. The soup would probably be okay without them, but more like a chunky spicy tomato soup instead of a turkey soup with southwestern flavors. It was amazing with the additions, needed no further alteration. I made it for lunch today, and am going to make it for lunch tomorrow as well. It was quite spicy, but serve it younger diners with sour cream instead of cheese. My 8-year-old son liked it

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Kimberly

Cooking Level: Intermediate

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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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