Mexican Turkey Hot Pot

Submitted by: Kathryn Tector, Halifax

“We love to make this wonderful hearty soup with leftover turkey. It is a holiday favourite! We enjoy it with a slice of sharp cheddar cheese. ”


  • 2 tbsp(s) Vegetable Oil
  • 1 Large Onion
  • 1/2 tsp(s) Hot Pepper Flakes
  • 3 Potatoes
  • 4 cup(s) Turkey Stock
  • 2 tsp(s) Oregano
  • 19 ounce(s) Can Chopped Tomatoes
  • 12 ounce(s) Black Beans (one can)
  • 2 cup(s) Diced Turkey
  • 1.5 cup(s) Corn
  • 3 tbsp(s) Parsley
  • 1 tbsp(s) Lime Juice
  • 1 Pinch of Salt and Pepper

Cooking Instructions

In saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring, for 3 to 5 minutes or until softened. Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes or until potatoes are tender. Add tomatoes, breaking up with spoon; add pinto and lima beans, turkey and corn. Simmer, covered, for 5 minutes or until lima beans are tender.

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My sister-in-law passed along this recipe in 2001. We have been making it each year since! It can be found here:

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