For most of us this coming week is a celebration of Thanksgiving and with that comes a lot of left-over turkey. If you are looking for a quick way to use up your turkey but need a change from classic Thanksgiving Day food then today’s recipe will come in handy, you could even replace the turkey with tofurky giving this a meatless meal like I do.
If you like taco soup, this is great for you too. I combine a turkey soup with a creamy version of taco soup for something different but still so good and warms you up,
The seasonings will differ depending on taste.
Creamy Turkey Taco Soup:
2 cups of diced tofurky (or shredded turkey)
2 cups of veggie chicken broth (but if using turkey, you can use chicken broth)
1 cup of milk (I use almond or soy I just make sure they are sugar-free)
1-2 Tablespoons of olive oil
2/3 cup of Salsa any kind that you like will do
A can of black beans
1 small Onion diced
4 cloves of Garlic diced
About 1/4 cups of flour
About 1 cups of grated cheese (1/2 cup for in the soup, the rest for on top)
The following seasoning per your taste: Salt, black pepper, chili powder, cumin, onion and garlic powder
In a large pot add olive oil, onion, garlic and sauté then make a roux by adding your flour and cooking a minute longer. Add salsa, turkey (if using tofurky wait to add until the last 10 minutes) black beans. Next the veggie chicken broth, milk, seasonings and stir together. Let simmer on low about 30 minutes or 20 if making this with a tofurky. Add cheese last stir until melted then serve.
Toppings: Crunched up corn chips, diced avocado, spoon of sour cream or plain Greek yogurt and just a little more grated cheese.