Turkey Salsa Soup

"Take Stock" by Michael Hastings. Recipe adapted from Butterball. This recipe can be doubled. Recipe published in the Winston-Salem Journal: November 23, 2011.

Yield: 4 servings
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  • 1 cup(s) chunky salsa, preferably with chipotle
  • 1 15-ounce can(s) black beans, rinsed, drained
  • 1 cup(s) frozen whole kernel corn
  • 1 cup(s) chopped cooked turkey
  • Hot sauce, optional
  • 1 14 1/2-ounce can(s) chicken broth or 1 pint homemade turkey or chicken broth
  • Grated cheddar or Monterey Jack cheese, optional
  • Sour cream, optional


  1. Combine all ingredients except cheese and sour cream in a soup pot and bring to a boil over medium-high heat. Reduce heat and simmer about 5 minutes. Stir in hot sauce to taste, if using. Garnish each bowl with some cheese, sour cream or both, if desired.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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