Bonnies My Turkey Soup Mexican Style Olé Recipes

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TURKEY SOUP WITH LIME AND CHILE



Turkey Soup With Lime and Chile image

After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 4 to 6 large servings

Number Of Ingredients 20

2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon black peppercorns
6 garlic cloves, roughly chopped
1 cinnamon stick, 2 inches long
Cayenne
2 teaspoons salt, or to taste
8 cups unsalted turkey or chicken broth
Vegetable oil for frying (about 1 cup)
4 corn tortillas, at least a day old, cut in 1/2-inch strips
4 to 6 cups cooked turkey meat, shredded
1 or 2 firm-ripe avocados
6 scallions, chopped
2 jalapeños, thinly sliced
1 small bunch cilantro, leaves and tender stems, roughly chopped
Lime wedges

Steps:

  • 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.
  • 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.
  • 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.
  • 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.)
  • 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.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 49 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 0 grams

BONNIE'S MY TURKEY SOUP, MEXICAN STYLE -- OLé!



BONNIE'S MY TURKEY SOUP, MEXICAN STYLE -- Olé! image

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

1 leftover turkey carcass
3 quarts of water, or more to completely cover turkey
4 cups uncooked egg noodles
...........................
seasonings:
2 bay leaves
3 teaspoons chicken granules
4 teaspoons taco seasoning
1 teaspoon oregano
2 teaspoons marjoram
1 teaspoon red pepper flakes
1 teaspoon cumin
salt and pepper to taste
..........................
vegetables:
1/2 cup chopped parsley
1/2 cup chopped cilantro
1 large onion, diced
1 tablespoon minced garlic
1/2 red bell pepper, diced
3 stalks celery, diced
4 carrots, diced
1/2 can small green chilis chopped
..........................
monterey jack cheese
green onions, chopped fine
garnishes:
sour cream
...........................
serve with my spanish cornbread (posted on this site)

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!

TEX-MEX TURKEY SOUP



Tex-Mex Turkey Soup image

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

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
6 cups corn tortilla chips
¾ cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
½ cup chopped fresh cilantro
½ cup sour cream

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

CREAMY MEXICAN TURKEY SOUP



Creamy Mexican Turkey Soup image

Love this slightly creamy, delicious and flavorful soup to make with leftover turkey!

Provided by RecipeGirl.com (shared from The Big Book of Soups and Casseroles)

Categories     Soup

Number Of Ingredients 16

1 tablespoon canola or vegetable oil
1 large carrot, (peeled and chopped)
1 stalk celery, (chopped)
1 cup chopped yellow onion
2 medium garlic cloves, (minced)
3 cups chicken or turkey broth
One 4-ounce can diced green chiles, (drained)
2 cups 1% milk
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
1 cup grated Monterey Jack cheese
3/4 cup corn ((fresh or frozen))
3 tablespoons chopped fresh cilantro

Steps:

  • In a large pot, heat the oil over medium-high heat. Add the vegetables and garlic and sauté for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, for about 10 minutes. Stir in the chiles.
  • In a medium bowl, whisk together the milk, flour, salt, chili powder and cumin. Increase the heat to high and whisk the milk mixture into the soup. Stir until slightly thickened and bubbly, about five minutes. Reduce the heat to low. Add the turkey, cheese, corn and cilantro; stir until the cheese is melted and the soup is hot, 5 to 10 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, Carbohydrate 18 g, Protein 27 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 63 mg, Sodium 1246 mg, Fiber 2 g, Sugar 7 g

MEXICAN TORTILLA CHICKEN SOUP



Mexican Tortilla Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
  • Yield: 2 quarts

MEXICAN TURKEY SOUP



Mexican Turkey Soup image

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

6 cups chicken broth
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots, sliced
3 ribs celery, chopped
1 fresh jalapeno pepper, diced
2 tablespoons uncooked white rice
1 ½ tablespoons dried parsley
1 tablespoon chili powder
1 teaspoon chopped garlic
¼ teaspoon dried oregano
3 cups diced cooked turkey

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

GROUND TURKEY TACO SOUP



Ground Turkey Taco Soup image

Every spoonful of this Turkey Taco Soup is brimming with flavor thanks to the ground turkey, beans, corn, and a perfectly seasoned broth. It's a hearty and filling 30-minute soup that can easily be made on the stovetop or in a slow cooker for quick weeknight dinners or lazy weekends.

Provided by Olena Osipov

Categories     Soup and Stew

Time 30m

Number Of Ingredients 12

2 lbs ground turkey
3 x 15 oz cans tomato sauce (low sodium)
2 x 15 oz cans low sodium red kidney or romano beans (drained & rinsed)
3 cups corn (frozen or canned (drained))
2 tbsp taco seasoning
2 tbsp onion powder or flakes
1 tbsp maple syrup or honey
1 tsp salt
Ground black pepper (to taste)
4 cups water or low sodium broth
Oil (for frying)
Cilantro, sour cream/yogurt, lime, avocado, green onion, tortilla chips (for serving)

Steps:

  • Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
  • Add taco seasoning and cook for 1 more minute, stirring frequently.
  • Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
  • Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
  • Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
  • Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
  • Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

Nutrition Facts : ServingSize 2 cups, Calories 342 kcal, Sugar 10 g, Sodium 789 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 43 g, Fiber 11 g, Protein 37 g, Cholesterol 62 mg

MEXICAN-STYLE TURKEY



Mexican-Style Turkey image

Turkey breasts, caster sugar, chilli powder, chocolate and coriander: just some of the ingredients that are brought together in this recipe. Perhaps not surprisingly, I couldn't find another quite like it on Zaar! This is another recipe from the International Masters '1001 recipes for pan or wok' recipe cards, posted for the 2005 Zaar World Tour. The word chocolate comes from the Aztec word 'xocolati'. The Aztecs often used cocoa beans to make unsweetened drinks. See notes below about the sort of chocolate most suitable for this recipe. 15g = 1/2 ounce. The preparation and cooking times do not include the 2 hours chilling and marinating time.

Provided by bluemoon downunder

Categories     Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 garlic cloves
4 turkey breast
2 tablespoons malt vinegar
1 teaspoon caster sugar
salt, to taste
fresh ground black pepper, to taste
2 tablespoons vegetable oil
2 onions
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
15 g chocolate, high-quality plain
1 chicken stock cube
3 tablespoons tomato puree
sesame seeds, to garnish
coriander, chopped, to garnish

Steps:

  • Peel the garlic and crush 1 clove; place the turkey breasts in a dish and sprinkle with vinegar, sugar and crushed garlic, season to taste, cover and chill for at least 2 hours.
  • Heat the oil in a deep, preferably non-stick, pan; remove the turkey from the marinade and fry for 10-12 minutes, turning once, until cooked and golden; remove from the pan and keep warm. Reserve the pan juices.
  • Meanwhile, peel and chop the onions, and put them in a food processor with the remaining 3 cloves of garlic, the chilli powder and cinnamon, season to taste and blend into a smooth paste.
  • Reheat the juices in the pan until simmering, stir in the onion paste and simmer for 5 minutes; then stir in 300ml/1/2 pint of water.
  • Grate in the chocolate, crumble in the stock cube and stir in the tomato purée; add the turkey and simmer for 2-3 minutes, or until the turkey is hot and the sauce is thick; garnish with sesame seeds and coriander, and serve with sour cream and Fried Mexican Potatoes and Capsicum Recipe # -- warm tortillas.
  • Chef's Tip: It is important to use only plain chocolate with a high percentage of cocoa solids, as ordinary plain chocolate will make the sauce too sweet.

Nutrition Facts : Calories 1904, Fat 88.9, SaturatedFat 24, Cholesterol 736, Sodium 975.9, Carbohydrate 11.2, Fiber 2.4, Sugar 4.2, Protein 249.6

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