TEX-MEX TURKEY SOUP
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Provided by SSTRAWDER
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g
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
SOUTHWESTERN TURKEY SOUP
This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. -Brenda Kruse, Ames, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.
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
TURKEY TORTILLA SOUP
Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.
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 TURKEY ROLL-UPS
This is the perfect recipe when you're hungry for a dish with Mexican flavor and want to use turkey. These roll-ups are fun and so tasty, even kids like them. It's a different use for leftover turkey. -Marlene Muckenhirn, Delano, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.
Nutrition Facts : Calories 639 calories, Fat 35g fat (18g saturated fat), Cholesterol 140mg cholesterol, Sodium 1501mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
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