Chilli Turkey, Sweetcorn and Black Bean Soup

Chilli Turkey, Sweetcorn and Black Bean Soup

Turn Christmas day leftovers into the most delicious and filling chilli spiced turkey, sweetcorn and bean soup in less than an hour!
  • Total Time 45 Minutes
  • Spice Level Mild
  • Servings 6
  • Ingredients 9

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 leek, trimmed and thinly sliced
  • 1 garlic clove, chopped
  • 1 sachet Old El Paso™ Seasoning Mix for Chili
  • 1 x 227g tin chopped tomatoes
  • 1 x 425g tin Old El Paso™ Black Beans, drained and rinsed
  • 1 x 198g tin Green Giant™ Sweet Corn
  • 175g leftover cooked carrots, chopped
  • 150g leftover roast parsnips, chopped
  • 200g leftover cooked turkey, shredded

To serve

  • 6 tablespoons Old El Paso™ Soured Cream
  • Few fresh coriander leaves

Instructions

  1. Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the leek and cook for 5-6 minutes, stirring frequently, until softened. Stir in the garlic and cook for a further 2 minutes.
  2. Stir in the seasoning mix, tomatoes and 900ml water and bring to the boil. Reduce the heat and simmer for 10 minutes.
  3. Stir in the beans, sweet corn, carrots, parsnips and turkey and bring to the boil. Reduce the heat, partially cover and simmer for 10 minutes, stirring occasionally.
  4. Serve ladled into warmed bowls topped with a spoonful of soured cream and garnished with coriander leaves, if liked.

Tips

Add any leftover veggies you like to this soup – diced roast potatoes or shredded cooked sprouts will work just as well as the carrots and parsnips.

Add 1 tablespoon drained and chopped Old El Paso™ Red or Green Jalapeños to the soup for the last 5 minutes of cooking for a bit of extra heat!