MEXICAN TURKEY SOUP
A quick, spicy soup for all that leftover turkey! Adjust the heat to your taste. This version is medium/hot.
Provided by GarageRock
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 10.5 g, Cholesterol 53.2 mg, Fat 4 g, Fiber 2.5 g, Protein 22 g, SaturatedFat 1.2 g, Sodium 107.9 mg, Sugar 3.4 g
MEXICAN LIME WITH CHICKEN OR TURKEY TORTILLA SOUP
I love this soup. simple but great flavor to start off a Mexican meal. Adjust the hotness to your own likeing. Although the original recipe did not say "cilantro" I believe at least a 1/4 cup of fresh chopped cilntro will really enhance the flavor of this soup.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a skillet with lite olive oil and fry the tortilla strips until brown& crisp, drain on paper towel.
- Spray the pan again and saute the onions& chilis until tender but not brown.
- Add broth& turkey (whatever), cover and simmer for 20 minutes.
- Add tomatoe, simmer 5 more minutes, stir in the lime juice.
- Taste and adjust the seasoning.
- Ladle into hot bowls, add tortilla chips and garnish with a slice of lime.
Nutrition Facts : Calories 81.9, Fat 1.9, SaturatedFat 0.5, Sodium 80.3, Carbohydrate 12.3, Fiber 1.7, Sugar 2.5, Protein 6.1
BONNIE'S MY TURKEY SOUP, MEXICAN STYLE -- OLé!
Here is a great way to use up all that leftover turkey, or you can use a whole chicken to make this flavorful Soup. This will be a welcome change to your menu during the holidays, and one you will look forward to! It goes great with my Spanish Cornbread, which is posted on this site. So Ladle up some soup into bowls, and top it...
Provided by BonniE !
Categories Turkey Soups
Time 2h20m
Number Of Ingredients 30
Steps:
- 1. PREPARE THE MEAT FIRST: Remove and discard the skin of the turkey. This way, you will not have excessive amounts of grease in your soup. Place all the turkey meat AND the bones in a large stock pot. Cover with approximately 3 quarts of water, making sure all the turkey is covered at least an inch over the meat. Turn the burner on high, when the soup boils, reduce to medium heat.
- 2. THE SEASONINGS: Add the seasonings to the pot, bay leaves, chicken granules, taco seasoning, oregano, marjoram, red pepper flakes, cumin, salt and pepper to taste.
- 3. THE VEGETABLES: Add the vegetables to the pot: parsley, cilantro, onion, garlic, red bell pepper, celery, carrots, and green chilis. Bring the soup back to a boil, and then cover and lower to simmer. Simmer for an hour and a half to two hours, or until the meat falls off the bones.
- 4. REMOVE THE BONES: Place the collander in a second large pot and pour the soup in it. Be careful, it is hot! Remove and discard the bones. Return all the broth back to the first stock pot and turn the burner on medium high. (if you feel you want more liquid, then add a can of chicken broth) Add the cooked meat and vegetables back to the broth. When the broth comes to a boil, add the egg noodles and cook until done. Serve with garnishes of grated jack cheese, chopped green onions and dollops of sour cream. Serve with my Spanish cornbread recipe on this site. Enjoy!
SPICY HEARTY MEXICAN GROUND TURKEY SOUP
I came up with this one cold and rainy afternoon because I wanted something healthy, spicy, tasty and warm. I was pleasantly surprised with the results and thought I better write this down before I forget, because I want to make it again!
Provided by Grace Lynn
Categories Poultry
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 4 quart soup pot on medium high.
- Sautee onions and garlic until soft and transparent.
- Push it to the side and add ground turkey.
- Cook until nicely browned and mix with onion mixture.
- Add serrano peppers, cilantro, stewed tomatoes and corn, cook for 5 minutes, stirring frequently.
- Add mushrooms, chipotle chile powder, lime juice and chicken broth.
- Bring to boil, lower heat and simmer for 5 minutes.
Nutrition Facts : Calories 560.8, Fat 22.8, SaturatedFat 5, Cholesterol 117.5, Sodium 426.6, Carbohydrate 52.8, Fiber 6.1, Sugar 6.8, Protein 46.1
MEXICAN FIESTA TURKEY SOUP
Steps:
- Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.
MEXICAN TURKEY SOUP (CALDO DE GUAJOLOTE)
I saw this in Ken Haedrich's "Soup Makes the Meal" and thought it would make good use of the turkey broth and meat we had left from Thanksgiving. It is a delicious soup! I am posting the original recipe which can easily be doubled and the seasonings can be increased or lessened to meet your family's tastes. To reduce the fat I simmered the veggies in broth and omitted the oil. I added extra of each of the veggies and also a diced zucchini. Delicioso!
Provided by Acerast
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a soup kettle over moderate heat. Add the onion and cook, stirring, for 5 minutes.
- Add the celery, bell pepper, and carrot, salt lightly, cover, reduce the heat slightly, and sweat the vegetables for 5 minutes.
- Stir in the garlic and spices and cook, stirring, for 1 minute.
- Add the stock, turkey meat, corn and tomato paste and season with salt and pepper.
- Bring to a near boil, cover, and reduce the heat to moderately low. Gently simmer for 15 minutes, then turn off the heat and let the soup sit for at least 15 minutes.
- Reheat gently and serve, stirring in the fresh herbs just before serving.
Nutrition Facts : Calories 122.1, Fat 5.3, SaturatedFat 0.7, Sodium 40.7, Carbohydrate 18.5, Fiber 2.6, Sugar 3.5, Protein 2.9
MEXICAN CHICKEN OR TURKEY SOUP
I originally found this recipe on Food.com posted by Belinda M. I tweaked it here and there and ended up with a keeper. It's a great way to finish off a turkey carcass, too! I top it with fresh cilantro, cheddar cheese and tortilla strips.
Provided by Tess Geer
Categories Turkey Soups
Time 3h
Number Of Ingredients 14
Steps:
- 1. Combine all ingredients except chicken in a large pot. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
- 2. Ladle hot soup into hot, sterile jars leaving 1-inch headspace. Run a spatula around the inside of each jar to remove air bubbles and wipe rim of jar. Add lids and make finger-tip tight. Place jars in your pressure canner.
- 3. Process quarts at 11 pounds pressure for 90 minutes. For pints process for 75 minutes. Adjust for altitude where necessary.
- 4. Remove jars and cool. After 24 hours, check for seal. You should have a yield of 6-7 quarts for this recipe.
MEXICAN TURKEY SOUP
This is a great alternative to customary turkey soup. You can make it as spicy as you want depending on how much jalapeno membrane is used. I make a huge pot of it after every turkey I roast. The first time I made this I felt there was something missing, it needed to be creamy. So, a dollop of cream was all it needed. It's good...
Provided by DeAnna Sallady
Categories Other Soups
Time 55m
Number Of Ingredients 16
Steps:
- 1. Heat a soup pot over medium high heat and add vegetable oil.
- 2. Add onions, grlic, jalapenos, cumin, thyme, salt and pepper.
- 3. Cook 4-5 minutes to soften onions, then add beer and cook about 1 minute.
- 4. Stir in tomatillos and cook 5 minutes more, then stir in hominy, stock, leftover gravy (optional) and the turkey or chicken.
- 5. Heat through, adjust salt and pepper. Simmer 10-15 minutes.
- 6. Serve with a dollop of cream. Try crumbling tortilla chips or corn chips on top. Tastes even better the next day.
- 7. *Also delicious with Poblano peppers.
MEXICAN SOUP RECIPE WITH GROUND TURKEY AND GREEN CHILES
Categories Poultry
Number Of Ingredients 15
Steps:
- First- brown the ground turkey in a skillet and pour off the fat, if any. Add the turkey to the slow cooker and add the remaining ingredients, through sea salt and ground pepper. Stir to combine. Cover and cook (on high or low) according to manufacturer's instructions until done. About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.
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