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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A good use for left-over turkey. Goes well with cornbread and salad for a hearty, filling meal. Ingredients:
1/4 cup butter |
1 cup chopped onion |
3 cloves garlic, minced |
2 jalapeno peppers, seeded and finely minced |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (12 ounce) can beer |
1 envelope lipton golden onion soup mix |
2 cups water |
2 cups corn kernels (fresh cut from the cob or frozen) |
1 (16 ounce) can great northern beans, rinsed and drained |
3 cups chopped cooked turkey |
Directions:
1. In a large soup pot, melt the butter over medium heat.
2. Add in the onion, garlic, and peppers; stir and cook for 3 minutes or until softened.
3. Add in chili powder and cumin; stir constantly and cook for 3 minutes (don't let burn).
4. Add in tomatoes with juice; bring to a boil and add beer, soup mix, and water.
5. Stir to loosen and browned bits that may have stuck to the bottom of the pot.
6. Add in corn, beans, and turkey; stir to combine.
7. Lower heat to medium-low; simmer uncovered for about 30-40 minutes or until thickened to your preference.
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