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Turkey and chile soup
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| Artist: |
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| Categories: |
Chile, Low-fat, North American, Poultry, Soups & Stews, South American, Turkey |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 16
| oz | Tomatoes | | 7
| oz | Green chiles, diced | | 1
| | Onion, cut into chunks | | 3
| cup | Chicken broth, or homemade | | | -turkey s | | 3
| cup | Cooked turkey, bite sized | | | -pieces | | 2
| cup | Cooked brown rice | | 1
| | 10 ozs wh kernel corn | | | -frozen | | 3/4
| tsp | Ground cumin | | 1/2
| tsp | Garlic salt | | 1/4
| tsp | Chili powder |
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Procedures:
| 1 | I use the carcass to make the stock first. | | 2 | 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. | | 3 | I simmer the stock about 2 hours or so. | | 4 | 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. | | 5 | 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. | | 6 | In a blender or food processor combine tomatoes and their liquid, chiles and onion; whirl until smooth. | | 7 | Pour into a large pan, add broth and bring to a boil over high heat. | | 8 | Add turkey, rice, corn, garlic and spices. | | 9 | Reduce heat and simmer until heated through. | | 10 | Serve with fresh cilantro, sour cream and tortilla strips, their recipe calls for strips made from flour tortillas, but i use corn sometimes too. |
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