Let’s face it; the last thing anyone wants to do in the days following Thanksgiving is cook.  What took an entire day to prepare was wolfed down in sheer minutes – leaving its mark with bloated bellies, dirty dishes and leftovers that pack the fridge.  For many, just the smell of that reheated plate of stuffing can have an adverse reaction.  Here's a relatively painless recipe for that extra turkey.  Not to mention, Southerners will use any excuse to make things spicy and this easy, hearty soup does the trick.

What you’ll need:

2 tbsp. Butter

1 Small onion - chopped

3 Stalks of celery – chopped

1 Bell pepper – chopped

3 Cloves of garlic – minced

Turkey – chunked

1 tsp. Ancho chili pepper (Chipotle works too)

1 tsp. Cumin

½ tsp. Salt

½ tsp. Fresh ground black pepper

3 tbsp. Flour

1-2 tbsp. Fresh cilantro – chopped

3 cups Chicken Stock

2 cups Water

1-2 cans Rotel tomatoes

1 can Black beans – drained and rinsed

1 can Corn – drained

1 cup Milk

1 cup Heavy cream

For those that make this following Thanksgiving, most of the prep can be done ahead of time.  For instance, when chopping the onions and celery for the stuffing, go ahead and do a little more.  Put the extra in storage bags in the fridge and you’re ready to go for the soup.

Over medium heat, melt the butter in a stockpot.  Add the “holy trinity” – onions, celery and bell peppers.  Not to be confused with mirepoix, which is a fancy shmancy term for onions, celery and carrots.

Saute for five minutes, allowing the veggies to sweat.  Add the minced garlic, sautéing for another five minutes or so.  Then, add the chunked turkey.

Next, add the spices - ancho chili pepper, cumin, salt and pepper – allowing them to combine for another five minutes.

Instead of starting this soup with a roux (butter and flour), which takes time and energy that no one has after a holiday; an easy way to thicken is to add flour at this stage.  Sprinkle the flour over the veggies and turkey one tablespoon at a time, stirring to combine in between each addition.  Depending on how thick you want your soup, you can always add more or less flour.  Let this cook for at least 2-3 minutes to remove the flour taste.

Next add the chicken stock, water, cilantro and Rotel tomatoes – juice and all.  There’s a rumor that Rotel isn’t sold everywhere, which can’t possibly be true.  But, if they aren’t available, any chopped tomatoes with chilies will work. 

Turn the heat up to medium-high until it boils.  When it comes to a boil, turn it down to a simmer and add the black beans and corn.

Allow to simmer at least 10-15 minutes, and then add the milk and cream, simmering another 10 minutes until it becomes creamy goodness.  If it’s not thick enough, combine a ½ cup of milk and 2-3 tbsp. flour, whisking out any lumps and add it to the soup.

Garnish with diced, fresh tomatoes, grated cheddar, cilantro and tortilla chips – et Voila!