Turn Thanksgiving leftovers into 2 easy, yummy soups

2. Add the butter and onions to the pot and stir, about 2-3 minutes. Add the chiles, tomatoes, turkey, beans, stock, cumin, paprika, cilantro and sugar. Bring to a boil. Add the gravy mix, if using. Lower heat to medium and cook, covered, for 10-15 minutes.

3. Remove from heat. Taste and add salt, if needed.

4. Ladle each serving and top with a heaping spoonful of sour cream to swirl into the soup.

— "Soup's On!" by Valerie Phillips

TURKEY & WILD RICE SOUP

Prep time: 25 minutes

Makes: about 6 11/2 cup servings

The wild rice mix adds a quick boost of flavor and texture. Don't throw out the leftover drippings from roasting your turkey; add it to the soup for a richer broth. You can also use the carrots and celery left over from your Thanksgiving veggie tray.

1 tablespoon butter or margarine

1 cup celery, sliced (about 2 stalks)

1 cup carrots, sliced (or use about 1½ cup frozen sliced carrots)

1 pound cooked turkey breast, diced (about 2-3 cup)

1 3-ounce package or jar of real bacon pieces (about 3/4 cups)

4-5 cups water

1 14-ounce can chicken broth, or about 2 cups turkey broth

1 6.2-ounce box fast-cooking long-grain and wild rice mix with seasoning packet (such as Uncle Ben's Original)

1. Melt butter in a 4-quart stockpot over low heat while slicing celery and carrots, and dicing the turkey breast into 1/2-inch pieces.

2. Turn heat to high and add vegetables to the pot. Cook, stirring occasionally, about 5 minutes, until celery is translucent.

3. Add turkey, bacon, and water to the pot. Cover with lid and turn heat to high until mixture comes to a boil, about 3 minutes.

4. Stir in rice mix and seasoning packet. Turn heat down to medium, cover with lid and cook 5 minutes. Turn off heat and allow soup to stand another 5 minutes before serving.

— "Soup's On!" by Valerie Phillips

Valerie Phillips is the former Deseret News food editor. She blogs at www.chewandchat.blogspot.com. Email: vphillips@desnews.com