Spicy Turkey Soup

Published November 27, 2021 by tindertender

Intending to change preconditioned, habitual patterning surrounding food, I have whittled down the amount of meat in my diet over the last several years. I feel very good about this change.

My father joined me for dinner this Thanksgiving holiday. He told me that he did not want me cooking meat, as he knows I try to avoid it. What is a daughter to do? My father came for supper, and he eats meat on a regular basis.

I was not going to make him eat vegetarian, so I bought, and roasted him a turkey breast … and I used the leftover to make soup for the pantry. I was not going to waste one portion of it, out of respect for the life it once was. And yes, I will eat it, out of respect for the life it once was, because I made the purchase. And I will be grateful for the nourishment every time I do.

I doubled the recipe and then some, with the exception of the meat. After having it for supper, I managed to create 15 pints and 3 quarts of delicious soup for the pantry.


1/2 tablespoon oil
1 green pepper, diced
1 onion, diced
4 cups turkey stock
2 cups leftover turkey
1 cup frozen corn
2 (16 oz cans) black beans, drained
2 (15 oz cans) diced tomatoes with green chiles
2 tablespoons taco seasoning
4 ounces cream cheese (If dairy free or canning, leave out this ingredient. The cheese can be added at the time of cooking at a later date for creaminess if desired).

Sauté the onion and green bell pepper. Add it to slow cooker with all other ingredients (except cream cheese, this goes in before serving). Cook on low for 8 hours.

Pressure canning:
Bring to 11 lbs pressure and keep it there for 75 minutes pints, and 90 minutes quarts.

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