An easy to make soup using leftover turkey
and all your favorite Mexican ingredients.
Turkey
Salsa Soup
- 1 cup chunky salsa with
chipotle
1 (15-ounce) can black beans, rinsed, drained
1 cup frozen whole kernel corn
1 cup chopped cooked Butterball® Turkey
1 (14.5-ounce) can chicken broth
- Combine salsa, black beans,
corn, turkey, and broth in large saucepan. Bring to boil on medium-high
heat. Reduce heat. Simmer 5 minutes.
Makes 4 servings.
Tip: Serve with sour cream
and fresh cilantro, if desired.
Recipe and photograph provided courtesy
of Butterball, LLC.
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