Southwestern Vegetable Soup (with turkey)

Over break, my family accumulated the pile of gluttonous leftovers that every family does around the holidays and unsure of what to do with them we decided, “hey! Let’s make more food!” My mom had a really good soup recipe and we modified it to include turkey so that we could at least incorporate some of the bird. This is probably the easiest soup I’ve ever made and it’s really hearty. It reminds me of something cowboys might have made in a big rusted pot over a fire. Mostly, it’s just a good way of using random cans of vegetables you have in the pantry, as you can substitute most of these ingredients for things you have.


  • Half an onion
  • 4 cloves of garlic, minced
  • 3 stalks of celery
  • 2 green chilies
  • juice of one lime
  • 2 cans black beans/pinto beans/your favorite beans
  • 2 cans corn
  • 2 cans crushed tomatoes
  • 2 packets powdered ranch dressing
  • 1 packet taco seasoning
  • 2 cans of chicken stock
  • left over turkey, or whatever meat you have


  • Saute the onion, garlic, chopped up celery, and chopped up chilies in some olive oil.
  • squeeze the lime over the vegetables
  • Mix in the ranch and taco packets
  • add the chicken stock
  • add all of the canned ingredient

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