Are you tired of leftover turkey? It is time to repurpose that turkey and save precious time on a busy evening. This chunky soup is easy to prepare and has a great, spicy kick so it tastes fresh and comforting!
I love leftovers—but my family, not so much. They have eaten as many turkey sandwiches as they can stand. That means it is time to freeze the remaining roasted turkey and create a new meal another day. I cut the slices of turkey into bite-size pieces and freeze it in 2-cup portions. Be sure to pack the turkey tightly in freezer weight plastic bags, seal tightly, label, date and freeze. While I know that roasted poultry can stay frozen for up to 6 to 9 months, I plan on using it in the next few weeks for this hot soup.
This soup is one of our favorites. I use either roasted chicken or turkey in the soup—so if there isn’t a stockpile of turkey frozen, pick up a rotisserie chicken. Either way it is great. And by roasting the potatoes before adding them to the soup, it adds a chunky, stew-like texture. Best of all, it is quick and easy – so even on those busy evenings, it is simple to create a tasty, hot, home-cooked meal—and who wouldn’t like that during this busy time of year?
Santa Fe Roasted Chicken and Potato Soup Recipe
1 to 1- 1/2 pounds red potatoes, not peeled, cut into cubes about 3/4-inches
1 onion, cut into 1/2 inch cubes
3 tablespoons vegetable oil, divided
Salt and pepper, to taste
1 red bell pepper, chopped
2 cloves garlic, minced
2 cups cubed cooked chicken or turkey
2 teaspoon smoked paprika or smoked paprika chipotle seasoning blend*
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 can (14.5 ounces) diced tomatoes, not drained
1 can (4 ounces) diced green chilies
1 carton (32 ounces) reduced sodium chicken broth
1 cup frozen corn and black bean blend or frozen corn
Preheat oven to 425°F. Line a baking sheet with aluminum foil.
Toss potatoes and onions in 2 tablespoons oil. Season with salt and pepper. Spread in a single layer on the baking sheet. Bake for 20 to 30 minutes or until just tender, stirring midway through.
In a Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add red bell pepper and garlic and cook, stirring frequently, until red pepper is tender. Stir in chicken and roasted potatoes and onions. Stir in seasonings and cook, stirring frequently, for 1 minute. Stir in remaining ingredients. Season to taste with salt and pepper. Heat until boiling. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
Makes 8 servings
* Tips: What is smoked paprika? We are beginning to see smoked paprika in larger grocery stores or at Penzey’s and it offers a slightly smoky flavor. I also love smoked paprika chipotle seasoning—and one brand, Victoria Gourmet, is available on-line or at some retailers. If you are not able to find smoked paprika or the smoked paprika chipotle blend, substitute regular paprika or chili powder, or a combination of the two. (Add 1/2 to 1 teaspoon of each seasoning, then season to taste so the soup is a spicy as you prefer.)
Use a rotisserie chicken or leftover roasted chicken or turkey. Cut meat from bone and discard skin. Cut meat into bite-size cubes. To use uncooked chicken breasts, cut 1 pound boneless, skinless chicken breasts into bite-size pieces. Cook in 2 tablespoons oil in Dutch oven over medium-high heat for 5 to 6 minutes or until lightly brown, stirring frequently. Stir in red pepper and garlic and continue as recipe directs.
Omit roasting red potatoes and onions and substitute leftover roasted potatoes and onions, if desired.
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