Turkey Taco Soup — the PERFECT place to put all those leftovers!
Well, Thanksgiving 2018 is in the books — can yo believe it?! I’ve been rather quiet on my blog while giving attention to running my growing small business. If you haven’t heard – I’ve turned some of my favorite cakes into mixes:
- Coca-Cola Sheet Cake with Fudge Buttercream
- Homemade Cinnamon Roll Cake
- Pumpkin Spice Sheet Cake with Browned Butter Buttercream
- Pumpkin Spice Sugar Cookies with Sour Cream Buttercream
- Apple Cider Doughnut Cake
(I even have several in gluten-free!!)
and they are available in area shops (Purcell, Moore and Norman)! I have also shipped items all the way to California and Florida ( and many places in between!).
In addition to cake mixes, I’ve been popping out some new jam and jelly flavors – even a Ruby Red Grapefruit Marmalade for the holidays!
- Grapefruit Marmalade
- Heirloom Pepper Jelly
- Red + Blueberry Cobbler Jam
- Pear Maple Jam
- Cranberry Orange Pomegranate
- Salted Caramel
With all this yumminess, the recipe writing has been slow! BUT, I had to share this Turkey Taco Soup recipe – because it’s the perfect way to turn all those Thanksgiving recipes into something AHH-mazing and totally different! TURKEY TACO SOUP
This soup will not only “spice” up your leftovers, it will put them to good use.
Here’s what was snuck into this soup :::
- green beans
- mashed potatoes
Yes — it’s the great refrigerator clean-out! Mashed potatoes and gravy may sound weird – but no one even noticed!
Turkey Taco Soup
- 1 lb dried beans (I used small red beans*)
- 1/2 lb white corn posole *(optional)
- 3 T taco seasoning
- 1 t black pepper
- 1/4 t crushed red pepper
- 2 T Mexican oregano
- 2 c leftover gravy
- 2 c leftover mashed potatoes
- 2 28 oz can crushed tomatoes
- 1 c diced carrots
- 1 c diced celery
- 2 c chopped tomatoes (or 1 14 oz can diced tomatoes)
- 1 c chopped cilantro
- 4 c diced turkey
- 2 cans green beans (or 3 c leftover green beans)
- salt and pepper to taste
- Preheat oven to 325°. Place all ingredients (except green beans and turkey) into a large (9 quart) Dutch oven. Fill pot to 3″ below top. If using dried beans and posole corn, bake at 325° for 5 hours (until beans and posole corn are tender and cooked through).
- If using canned pinto beans and cooked corn, add 5-6 c water & cook for 2 hours.
- Once cooking time is complete, stir, add additional water if needed.
- Add green beans, turkey and season to taste with salt and pepper.
- Return to oven for 30 minutes until turkey and green beans are heated through.
- Serve with garnish of sour cream and fresh cilantro.
- Serves 12