Time is a precious commodity at our house and squeezing in quality time at the holidays is a juggling act that I stink at. The phone is always ringing and there is always some place we have to be in an hour. My grand plans for cute little homemade gifts for everyone who has touched our lives during the year turns into me throwing a sad stack of cookies into a brown paper sack and delivering them with an apologetic smile. Shopping is done online, at night, in the only corner of the house that gets cell service. Showering becomes an afterthought and the house becomes a warzone. Time becomes a gift that I guard like a hungry dog with a fresh plate of food; wild-eyed and a ready to launch on anyone who tries to take it away.
With this severe lack of time, dinner suffers. As we eat the big Thanksgiving dinner for the fourth time this week, we all crave something a little different, preferably something warm and comforting. So, as I shred the last remnants of turkey from the carcass the last thing I want is a turkey soup with more carrots, celery and onion. I want some soup with spice! Of course my kids won’t eat this (way too many beans for their liking), but most normal children would enjoy some taco flavor with the last vestiges of the holiday bird. And it’s super-fast, affording the cook a few extra minutes to enjoy the season…or maybe, to grab a quick shower.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 – 4 oz. can diced green chilies
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 – 15 oz. can red kidney beans undrained
- 1 – 15 oz. can black beans undrained
- 1 -15 oz. can chili beans undrained
- 1- 10 oz. can Rotel tomatoes and green chilies , undrained
- 1- 14.5 oz. can sweet corn drained
- 2 cups chopped cooked turkey or chicken
- ½ cup tomato juice
- Diced avocado for topping
- Chopped cilantro for topping
Instructions
- Heat the oil in a large pot over medium heat, and then add the onion. Sauté for a few minutes until the onions begin to soften. Add in the diced green chilies and cook for another couple of minutes. Stir in the chili powder, cumin, garlic powder, salt and pepper, and oregano and cook for 30 seconds. Stir in the beans, corn, turkey and tomato juice. Let simmer for 20 minutes until the turkey is warmed through and the flavors have melded. Top with diced avocado and cilantro.
[…] during the last few days than I really care to think about. I don’t even want to make the turkey soup or the turkey casserole, and luckily I made a small bird so that the turkey leftovers were minimal […]