Turkey & chile soup
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Turkey & chile soup
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Last updated 6/12/2012 12:52:03 AM. Recipe ID 13730. Report a problem with this recipe.
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      Title: Turkey & chile soup
 Categories: Poultry
      Yield: 1 Servings
     16 oz Can of tomatoes
      7 oz Can of diced green chiles
      1    Onion, cut into chunks
      3 c  Chicken broth or
           -homemade turkey stock
      3 c  Bite-size pieces of
           -cooked turkey
      2 c  Cooked brown rice
     10 oz Pk frozen whole kernel corn
    3/4 ts Ground cumin
    1/2 ts Garlic salt
    1/4 ts Chili powder
  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. 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
  tortilla chips sometimes.  -- Sandra Chaffin (fnsjc@aurora.alaska.edu)

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Recipe ID 13730 (Apr 03, 2005)

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