Turkey Chicken Hatch Chile White Bean Soup

The challenge…What do you do with thanksgiving leftovers? The answer… search your pantry and freezer and maybe you too can make Turkey Chicken Hatch Chile White Bean Soup.

Ok, so that sounds like a lot of ingredients, but I saw this as a food network style challenge… and the magic is that I didn’t even have to go shopping! I made stock from the turkey bones after thanksgiving and had some hatch chiles in the freezer. Last nights chicken and the rest of the turkey leftovers went into the pot along with two cans of white beans I had in the pantry.

Here’s what you need.

  • 1 medium to large yellow onion chopped
  • 2-4 cloves of garlic chopped
  • 1 lb hatch chiles grilled, skinless & de-seeded (this will be pretty spicy… feel free to reduce the amount as needed) You can also use anaheim chiles or even poblanos for a milder soup.
  • 1 1/2 lb of meat already cooked and pulled (I used leftover chicken & turkey)
  • 6 cups of stock (mine was from cooking up the turkey and making stock out of it!)
  • 2 cans of white beans (drained)
  • 2 cups of water (my stock was very concentrated, so you may not need this if yours is not!)
  • 3 tbs cilantro
  • cumin, salt & pepper to taste

Start by sauteing the onion in 1-2 tablespoons of olive oil in a large soup pan or dutch oven. Add the garlic and the chiles and saute for a few minutes. Add the meat and cook until everything is hot. Add the stock, water (if needed) and some cumin, salt & pepper. Cook together for 30-45 minutes. Add the white beans and cilantro and cook for another 15 minutes.

I garnished mine with more cilantro and some pepper jack cheese. You can also add some lime juice if you have some (I didn’t have a lime, but I will definitely use one next time!)




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