Prep 30 mins
Cook 45 mins
A good use for left-over turkey. Goes well with cornbread and salad for a hearty, filling meal.
- 1⁄4 cup butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (12 ounce) can beer
- 1 envelope lipton golden onion soup mix
- 2 cups water
- 2 cups corn kernels (fresh cut from the cob or frozen)
- 1 (16 ounce) can great northern beans, rinsed and drained
- 3 cups chopped cooked turkey
- In a large soup pot, melt the butter over medium heat.
- Add in the onion, garlic, and peppers; stir and cook for 3 minutes or until softened.
- Add in chili powder and cumin; stir constantly and cook for 3 minutes (don't let burn).
- Add in tomatoes with juice; bring to a boil and add beer, soup mix, and water.
- Stir to loosen and browned bits that may have stuck to the bottom of the pot.
- Add in corn, beans, and turkey; stir to combine.
- Lower heat to medium-low; simmer uncovered for about 30-40 minutes or until thickened to your preference.
This was delicious!! I switched out the jalepeno or green chilies, and I used ground turkey because I had it on hand! Very Flavorful!!