To make this quick posole-like soup, I raided the last bits of the veggie tray from our Thanksgiving dinner for the carrots and bell pepper. I only had about one cup of corn left, so I added some frozen corn to it as well. The last of the turkey went in, too. The leftovers have finally disappeared and I now have a rather empty looking refrigerator.
The spiciness and smoky flavor in this soup comes primarily from the chipotle chilies in adobo sauce. Those little smoked jalapeno peppers and the spicy tomato sauce in which they are packed contribute some serious flavor, so if you don't love spicy foods, use only one to flavor this soup. Because so many more come in the container than I generally use in any one recipe, I wrap each individual pepper along with some sauce in plastic wrap and store them all in a ziploc bag in my freezer, and they are always ready for easy grabbing when I need them.
Smoky Turkey and Vegetable Soup
- 1 Tbs olive oil
- 1 c carrots, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 2 c corn (leftovers, or from frozen)
- 1 - 2 chipotle peppers in adobo sauce, chopped
- 2 c cooked turkey, diced
- 4 c turkey broth
- 24-28 oz diced tomatoes
- salt and pepper
- 1/4 c chopped fresh cilantro
- juice of half a lime
Add the corn, chipotle peppers, turkey, broth, and tomatoes. Season with salt and pepper. Bring to a boil, cover, reduce heat to simmer. Simmer for about 10 minutes, or until carrots are tender.
Stir in the cilantro and lime juice. Serve.