Leftover Turkey and White Bean Soup

5 from 1 review

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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!