Day After Thanksgiving Soup

Day After Thanksgiving Soup


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I love making this Mexican-style soup after Thanksgiving, when I have plenty of leftover turkey to use up!

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Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

8 servings


  • two 14-oz. cans chicken broth
  • two 15-oz. cans Mexican stewed tomatoes
  • one 16-oz. pkg. frozen succotash, thawed
  • 2 tsp. chili powder
  • 1 tsp. dried cilantro
  • 2 C. crushed tortilla chips, divided
  • 2 1/2 C. cooked, chopped turkey

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In a large slow cooker, combine broth, tomatoes, succotash, chili powder, cilantro, 1/3 cup crushed tortilla chips, and turkey.  Stir well.  cover and cook on low for 3-5 hours.  When ready to serve, sprinkle remaining chips over each serving. 

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