Turkey Chile Soup

Are you tired of turkey? Are you tired of leftover turkey? Why not use up your leftover vegetables, add cooked beans, grains, or pasta, and donate the bucket of soup to a neighborhood feeding program? Go to www.foodrunners.org/donatefood to learn more!


  • 1 cooked turkey carcassepot
  • 1 large onion, cut in quarters
  • 2 carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 4-6 sprigs parsley
  • 2 sprig fresh thyme
  • 2 bay leaves
  • 3 Tbs. olive or other veg. oil
  • 1 large onions, chopped
  • 4 garlic cloves, minced
  • 2 stalk celery, diced
  • 2 large carrots, peeled and diced
  • 1 jalapeño, ribs and seeds removed and minced
    or 2 poblano, charred, peeled, ribs and seeds removed and chopped
  • 1 cup white wine
  • 3 cups tomatoes, peeled, seeded and chopped
  • 2 Tbs. cumin, toasted and ground
  • 2 Tbs. coriander seeds, toasted and ground
  • 1 tsp. cayenne (or achote chile powder)
  • 3 cups cooked kidney beans
  • 2-3 cups cooked turkey, diced
  • salt and freshly ground black pepper
  • 1 avocado, diced
  • 1/2 pint sour cream
  • 1 bunch scallions, chopped


To make the turkey stock, place all the ingredients in a stockpot or large pot, and cover with turkey or chicken stock and enough cold water to cover. Bring to a boil and simmer for approx. 2 hours. Strain the stock into a large container and chill, uncovered.

To make the soup, in a large stock pot or large pot, sauté the onions in the oil with a sprinkling of salt. When they are soft add the garlic and sauté one minute more, stirring constantly. Add the celery, carrot, and peppers. Cook gently over medium heat, stirring occasionally, for about 5-10 minutes, or until the vegetables are soft.

Add the wine, the ground spices, and the tomatoes, and 8 cups of turkey stock. Cook over low heat for 15-20 minutes, stirring occasionally.

Add the beans, turkey, and any other soft vegetables and cook another 5-10 minutes. Taste and add salt and pepper to taste. Serve with bowls of avocado, sour cream, and chopped scallions, if desired. Serves 6-8. MSR (Recipe adapted from NEW YORK Magazine.)

Note: This is a great recipe for leftover turkey; however, if you start with a fresh turkey (10 lb.) simply cook the whole fresh turkey for 1 1/2 hours in the water and vegetables for stock. Remove the turkey and let cool until you can remove the meat and return the skin and bones to the stock and cook another 2 hours.