Leftover Turkey Soup Prep Time: 15 minutes Cook Time: 25 minutes Servings: 6 1 Tbsp extra virgin olive oil 1 large sweet onion, diced 3 garlic cloves 1 tsp Safinter smoked paprika 1 tsp cumin 1 tsp chili powder 1 tsp dried oregano 4 cups prepared Haco chicken stock base ½ cup Casa Linda green chilies ¼ cup Del Destino lime juice 1 cup Celebrity sweet corn 2 cups Del Destino giant white beans 3 cups turkey meat, chopped 2 Tbsp chopped cilantro Sour cream, for serving Meliora Bruschette for serving Heat olive oil in a large stock pot to medium-low heat. Add onion and cook until soft and translucent, about 4-5 minutes. Add garlic and cook 1 minute longer, or until fragrant. Stir in smoked paprika, cumin, chili powder, and oregano. Cook for an additional minute. Add chicken stock, green chilies, lime juice. Bring to a boil, then reduce heat to a simmer.
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Meanwhile drain and rinse beans. Add to a food processor with 2 Tbsp of the soup liquid. Puree until smooth, then add beans to the pot. Cook for 15-20 minutes, uncovered. Season with salt and pepper to taste. Add corn, turkey breast, and cilantro. To serve, divide into bowls and top with a dollop of sour cream.