Chicken or Turkey Fiesta Soup recipe has a bit of a kick to it and is a great way to use that leftover turkey from Thanksgiving! Use chicken and make this all year ’round!
Take a break from looking at all those great Black Friday deals and enjoy some soup! I love this Turkey Fiesta Soup that I’m sharing with you today. It’s far from boring and bursting with flavor! The best part is that you can throw it all in the slow cooker and enjoy it throughout the day. I had a hard time walking by the crock pot without sneaking a spoonful – it’s that good! It also makes your house smell amazing.
Raise your hand if you are pretty sure you normally go up a solid dress size over the holidays but are too scared to get on the scale and see what the actual damage is. Well, this is a light way to use up leftover turkey and it’s comforting all at the same time. I love a good soup recipe and I wish Mr. Wishes could say the same! He doesn’t like any meal he needs a spoon in order to consume it. Weird, right?
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
Anywho, one of my favorite things about the colder months is the food. All the one-pot dinners, stews, soups, casseroles. Comfort food that warms you up and keep you feeling cozy even as you battle your way through the mounds of snow and subzero wind chills (with the exception of all you lucky southerners!).
You can make this particular soup with turkey or chicken, whatever meat you have on hand. Give this recipe a try this winter! The flavors are really able to shine after slow cooking.
- 3-4 cups leftover turkey (or chicken), chopped
- 1 lb of egg noodles
- 20 oz chicken broth
- 1 can black beans (drained)
- 1 can whole kernel corn (drained)
- 1 can Rotel
- 1 can diced tomatoes
- 1 small can green chilis
- 1 can tomato paste
- 1 can cream of mushroom soup or cream of chicken
- 4 ounces of your favorite cheese, shredded (I used white american and cubed it to help with the melting process)
- Pepper, to taste
- Ground Cumin, to taste
- Garlic Powder, to taste
- Mix all (except the noodles) in the slow cooker and cook on high for 3 hours or low for 6 hours.
- All of the ingredients are cooked and just needed to be warmed through so be sure you don't cook too long.
- In the last half hour, cook the egg noodles separately on stove top, drain and mix in the crock pot with the rest of the ingredients right before serving.