So…I meant to post this a few days ago but decided to take off early for the holiday.
I hope all you US residents had an enjoyable Thanksgiving!
Today, I’m sharing a soup that can help you use up some your leftover turkey. I used leftovers from a rotisserie chicken but turkey works just as well.
It’s actually a remix of my favorite black bean soup recipe that we snatched from where else? America’s Test Kitchen Family Cookbook.
So, you’ll want to start by making the black bean soup as a base. Find the recipe here (it’s the second of two recipes).
Before you add the lime at the end add the ingredients below first. Then cook over medium heat until heated through.
1 can of diced tomatoes (juice and all)
1 c. cooked corn ( you can use canned, frozen, or fresh cooked and cut off the cob like I did here)
1 1/2 cups cooked chicken (or turkey! :)), shredded or cut into chunks – I left mine kind of big
optional: one chicken bullion cube – I felt that the tomatoes and the chicken watered the flavor down a bit, so this helps bump the flavor back up.
The black bean soup has a creamy consistency without any cream at all. Adding some extra veggies and meat turns it into a stew, fresh Mex style.
It’s a healthier way to stew.
I think it’s pretty good. I prefer the black bean soup as is. My husband loves it as a stew with the bits of meat and extra heartiness. To each his/her own. 🙂
Just be sure not to skimp on the lime juice and make sure to have extra wedges at the table. I personally think the lime juice “makes” the soup, or in this case stew. An extra dash of kosher salt to taste is a must as well.
And simple as that…you have some tasty stew on your hands.
Have you started on Christmas yet? I was going to ease into it this year, but that plan went out the window when we found our tree and set it up today! I’m excited. But I think I’ll procrastinate putting the lights up on it.
I’ll be back soon with a round up of all the great soup recipes from this month! Have a good weekend!