Turkey And Chile Soup Recipe

Ingredients:

16 oz tomatoes
7 oz green chiles, diced
1 onion, cut into chunks
3 cup chicken broth, or homemade turkey s
3 cup cooked turkey, bite sized pieces
2 cup cooked brown rice
1 10 ounces wh kernel corn, frozen
3/4 tsp ground cumin
1/2 tsp garlic salt
1/4 tsp chili powder

Instructions:

This is a recipe that I like to use for turkey leftovers. I use the
carcass to make the stock first. I throw in any vegetables I want to use
up in the fridge into the stock pot except cabbage and broccoli and carrot

greens which smell too strong if I let the stock boil too hard by
accident. I simmer the stock about 2 hours or so. After straining the
stock and discarding the bones and vegetables I use the following recipe
from the Sunset "Fresh Ways with Chicken" cookbook, which I usually
double. I also use more broth and less turkey than they call for, I
really don't measure the ingredients, I just add what I've got until it's
as thick as I want it and the proportions look right. In a blender or food

processor combine tomatoes and their liquid, chiles and onion; whirl until

smooth. Pour into a large pan, add broth and bring to a boil over high
heat. Add turkey, rice, corn, garlic and spices. Reduce heat and simmer
until heated through. Serve with fresh cilantro, sour cream and tortilla
strips, their recipe calls for strips made from flour tortillas, but I use

corn sometimes too.






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Per Serving (excluding unknown items): 1462 Calories; 30g Fat (18.9%
calories from fat); 155g Protein; 138g Carbohydrate; 16g Dietary Fiber;
319mg Cholesterol; 3672mg Sodium. Exchanges: 6 Grain(Starch); 18 1/2 Lean
Meat; 8 Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: fnsjc@aurora.alaska.edu

Preparation Time: 0:00

Servings: 1