Turkey Taco Soup — the PERFECT place to put all those leftovers!

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 :::

  • turkey
  • green beans
  • corn
  • gravy
  • 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

Prep Time: 20 Mins Cooking Time: 5 Hours


  • 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)
  • water
  • salt and pepper to taste


  1. 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).
  2. If using canned pinto beans and cooked corn, add 5-6 c water & cook for 2 hours.
  3. Once cooking time is complete, stir, add additional water if needed.
  4. Add green beans, turkey and season to taste with salt and pepper. 
  5. Return to oven for 30 minutes until turkey and green beans are heated through.
  6. Serve with garnish of sour cream and fresh cilantro.
  7. Serves 12

In true show & tell form: "I am open for questions & comments"

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