Mexican Turkey Soup



Mexican Turkey Soup

Serving turkey at Thanksgiving is a tradition I follow, but using the leftovers is far more entertaining than cooking turkey for the big day.  The possibilities are endless:  turkey spaghetti, turkey and dumplings, turkey pot pie, turkey soup, you get the picture. 

The minute Thanksgiving lunch was over this year, a day or so of leftover bird was kept in the refrigerator; and the remainder was removed from the bones and packaged for freezing.  The carcass was boiled for broth, and the broth was frozen for later use.  

Homemade broth is more tasty than the canned variety, and it is nice to be in control of the salt (or lack of it) and other seasonings.

Turkey carcass ready to be turned into broth. 

 

1 large onion, chopped

4-6 cloves garlic, minced

1 large jalapeno, seeded and minced

1 green pepper, chopped

2 tablespoons olive oil

2 (14.5 oz.) cans diced tomatoes (no salt added)

1 can black beans, drained and rinsed

1 (4 oz.) can chopped green chiles

Kernels from 2 ears of fresh corn

2 tablespoons cumin

2 tablespoons oregano

4 cups chopped turkey

8 cups turkey broth

Additional water as needed

Garnishes:  grated cheddar or Mexican blend cheese; cilantro leaves; chopped onions; crumbled tortilla chips; lime wedges.



The garnishes make the difference between a good soup and a great soup.

In a 4 quart pan, sauté onion, garlic, jalapeno, and green pepper in olive oil.  Add remaining ingredients and simmer until flavors are well blended and vegetables are tender, at least 30 minutes.  Serve with garnishes. 

Preparation tip:  There is no need to thoroughly defrost the turkey or the broth.  I usually place the turkey in the fridge the night before using it so that it is thawed enough to cut into piecees.  It will thaw quickly when added to the soup.  As for the broth, it can be added to the pot frozen like a big old popsicle; it also thaws quickly.