Gluten Free Chipotle Turkey Bean Soup Recipe

There are a couple things I do every year on Thanksgiving after the food has been eaten, the table cleared and that last crumb of pie licked off the plates – first is to convince the hubby to do the dishes and secondly, I put a pot of dried beans on to soak. It’s not that I have anything against gluten free turkey noodle soup but after all the traditional, American flavors of Thanksgiving I am ready to spice things up!  Chipotle Turkey Bean Soup is the answer.

I love this hearty gluten free soup recipe – it is filling and wholesome, packed with fiber and nutrients (as well as flavor) and it is a real budget saver. After all the turkey was already paid for, I use Hurst Family Harvest’s Black Bean Chipotle Lime Black Bean Soup Mix which cost about the same as 2 cans of black beans (but feeds a whole lot more) and has a tasty gluten free flavor packet included and the rest of the ingredients are just some pantry staples. If you don’t happen to have any leftover turkey hanging around you can use some leftover chicken or shred up a rotisserie chicken from the grocery store. Or just leave out the turkey, use dairy free sour cream and you have yourself a fabulous vegan main course soup.

I also love the fact that this soup takes very little actual work to prepare! After all, I have been cooking, cleaning and entertaining for days – it is time for a little “easy” in my life!

Gluten Free Chipotle Turkey Bean Soup

Ingredients

1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
1 onion, diced
1 – 1 pound bag frozen corn kernels
1 – 14.5 ounce can diced tomatoes, drained
1 – 4 ounce can diced mild green chilies
1 bunch green onions, sliced
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
4 cups cooked turkey or chicken, shredded (omit for vegan)
Chipotle Lime Sour Cream – recipe follows
Handful of cilantro leaves

Directions

Remove the flavor packet from the beans and save. Place the beans in a large soup pot and cover with water. Let sit, covered, overnight or for at least 8 hours. Drain the water from the beans. Place back in the pot and add 8 cups of cold water along with the reserved flavor packet. Bring to a boil, cover and let simmer for 90 minutes to 2 hours or until the beans are tender. Add the corn, tomatoes, chilies, green onions, salt, pepper, garlic powder and turkey and heat through, 5 – 10 minutes.  Taste and add more salt and pepper if needed.

Serve with Chipotle Lime Sour Cream and cilantro for garnish.

Chipotle Lime Sour Cream

Ingredients

1 cup sour cream or dairy free sour cream
*1 – 3 teaspoons pureed chipotle in adobo depending on heat level you like
juice and zest of 1 lime – zest finely grated

Directions

Stir together the ingredients and let sit covered in the refrigerator until time to serve.
*I take one can of chipotle in adobo sauce, puree it in the blender and store in a covered jar in the refrigerator, that way I can use as much or as little whenever I want. Or you can take one of the peppers from the can with some of the sauce and mince finely.

A gluten free recipe that serves 10 – 12 people.

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