TURKEY CHILI SOUP
Al Yeganeh, from Soup Kitchen International gave out his recipe in New York Magazine, 10/28/96. I substituted the Turkey for Itlalian sausage and it made an even better soup for my taste. This is the orignal recipe.
Provided by Chef Small
Categories Whole Turkey
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 38
Steps:
- TO PREPARE THE STOCK:.
- Place all ingredients for the stock in stockpot and fill with cold water until turkey is just covered. Bring to a boil and simmer for 1 1/2 hours until turkey is cooked. Remove turkey. When cool enough to handle, debone, and return bones to stockpot, reserving meat. Discard skin. Cover and continue cooking for another 2 1/2 to 3 hours. Strain. Set aside.
- TO PREPARE THE SOUP:.
- Heat oil in a soup pot. Add onions and garlic, sauteing until onions are translucent.
- Add celery, carrot, and potatoes. Sweat over medium heat for 30 minutes, until the vegetables are soft, stirring occasionally.
- Add chili powder, chipotle, cumin, paprika, and cinnamon, cooking over low heat for 10 minutes and stirring occasionally.
- Add tomatoes, 6 cups stock, beans, peppers, wine and cilantro, simmering for 35 to 40 minutes.
- Add turkey, mustard greens, corn and vinegar. Cook for 15 minutes.
- Season to taste with salt, pepper, Tabasco, and lemon. Serve with 1 or 2 garnishes.
Nutrition Facts : Calories 2737.2, Fat 120.5, SaturatedFat 32.1, Cholesterol 925.3, Sodium 2004, Carbohydrate 97.4, Fiber 22.2, Sugar 23, Protein 302.1
TURKEY SOUP W/LIME AND CHILE
Steps:
- 1. Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes. 2. Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt. 3. Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat. 4. Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.) 5. In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.
SOUTHWESTERN TURKEY SOUP
An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
- Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 9.8 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 3.7 g, Sodium 632 mg, Sugar 5.6 g
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