We made this with our leftover turkey last night. It's adapted from from "Turkey Soup 5 Ways" from the Canadian Living cookbook. Turkey Chili Soup 2 tbsp chili powder 1 tsp oregano 1/2 tsp cumin 2 tsp Bayou Blast 1 leek (white part), sliced thin 2 shallots, chopped 2 carrots, chopped 2 celery, chopped 1 green pepper, chopped 6+ mushrooms, slice thin 28 oz can stewed tomatoes 6 cups chicken broth 3/4 cup long grain white rice 19 oz can red kidney beans (drained and rinsed) 2 cups chopped cooked turkey 1. Heat 1 tbsp olive oil in large saucepan over medium heat 2. Add leek, shallots, carrots, celery, green pepper, mushrooms and spices and cook until the veggies are softened (~8 minutes) 3. Add broth, tomatoes, rice and beans and bring to a boil 5. Reduce heat, cover and simmer for 25 minutes or until rice is tender; I uncovered the pan with about 15 minutes to go to reduce the liquid, play this one by ear depending how soup-y you want the final product to be, or just add less broth 6. Add cooked turkey and heat through