This Leftover Turkey and White Bean Soup is perfect for transforming Thanksgiving leftovers into a new meal. Or make it with chicken any time of year!
Thanks to BUSH’S® Beans for sponsoring this post.
With the holidays coming up, I am so excited to share this Leftover Turkey and White Bean soup with all of you. If your family is anything like mine, you’ll most certainly end up with leftovers from your holiday meal. My favorite thing to do with leftover turkey is to use it to make soup! And this year I’m pairing it with some BUSH’S® Beans because nobody knows beans better.
BUSH’S® is family-owned, and they truly care about what’s in their food and how they make it….so you can feel good about bringing them into your kitchen!
Usually, I have enough leftovers to eat a holiday dinner, have a repeat of it the next day and STILL have some leftover. By day 2 it can start to feel a bit repetitive so with this soup I wanted to transform the leftover turkey into something totally different.
Turkey and White Bean Soup
Enter BUSH’S® Beans! In this soup we’re using two cans of beans, one as a main ingredient and the other as a special addition to puree and help thicken! It’s a super easy way to make your soups creamier while also adding some extra protein and fiber.
Want to use up even more holiday leftovers? You could put some leftover mashed potatoes in the bottom of your bowl before serving! And use the turkey bones to make your own broth!
Here’s the lineup of soup ingredients:
- BUSH’S® Beans – You can use either of their white beans. I used a mix of Cannellini and Great Northern Beans.
- Leftover turkey – You could also use leftover cooked chicken.
- Corn – Canned or frozen work well
- Green chiles – I use mild but you can grab medium or hot if you like a little kick!
- Bell pepper – Any color but green should work great.
- Onion & Garlic
- Broth – Chicken broth or vegetable broth.
- Spices – Cumin and chili powder bring the flavor of this soup to life!
Here’s how you make it:Print
Leftover Turkey and White Bean Soup
This Leftover Turkey and White Bean Soup is perfect for transforming holiday leftovers into a new meal. Or make it with chicken any time of year!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: serves 4-6 1x
- 3/4 cup diced onion
- 3 cloves minced garlic
- 1 diced bell pepper
- 1 (4.5 oz can ) diced green chiles (I use mild)
- 3/4 cup salsa verde
- 2 tsp cumin
- 1 tsp chili powder
- 1 quart broth (vegetable or chicken)
- 2 cans BUSH’S® Beans -either Cannellini or Great Northern Beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 2 cups cooked turkey or chicken
- In a large pot or Dutch oven, saute onion, garlic, peppers, green chiles, salsa verde, cumin and chili powder over medium high heat for 6-7 minutes.
- Add 1 cup BUSH’S® Beans, 3/4 cup of onion mixture from the soup pot and 3/4 cup broth to a blender and puree until smooth.
- Return bean mixture to the soup pot and add corn, turkey and remaining beans and broth. Bring to a boil, then reduce to simmer for at least 10 minutes or until ready to eat.
- Taste and adjust seasonings. Top with avocado, cheese, tortilla chips and a squeeze of lime juice!
You can use more or less turkey depending on how much you have leftover.
You can add an extra tsp of cumin for more flavor and if you want it spicier, add more chili powder, some cayenne pepper or some jalapenos!
Looks delicious right?! Like I mentioned, if you don’t have leftover turkey, this soup would be great any time of year using cooked chicken. Rotisserie chicken is a great option to make this a quick and easy weeknight dinner.
Top your soup with avocados, cheese and crushed tortilla chips!
Get my top 3 tips!
Plus quick, healthy recipe ideas right to your inbox every week!