| Ingredients |
| 3 Quarts cold water |
| 4 Pounds TURKEY PARTS (wings, legs, thighs, breast) |
| 1 Large carrot, peeled and cut in 3 chunks |
| 1 Large sweet onion, quartered |
| 2 Stalks celery, rough cut |
| 1 Pound unsalted butter |
| 1 Pound yellow onions, diced |
| 3 Tablespoons garlic, minced |
| 2 Ounces fresh jalapeños, seeded and small dice |
| 1 Pound corn tortillas, chopped in 1/2-inch cubes |
| 1-1/2 Pounds tomato puree |
| 1-1/2 Pounds Cheddar cheese sauce |
| 2 Tablespoons freshly squeezed lemon juice |
| 1 Teaspoon hot pepper sauce |
| 1/4 Cup chili powder |
| 2 Teaspoons ground cumin |
| 1-1/2 Teaspoons dried oregano |
| 4 Ounces old fashioned biscuit gravy mix |
| To Taste salt and freshly ground pepper |
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| Turkey and Stock |
- Bring cold water to a boil add turkey parts and all of the vegetables.
- When the turkey is cooked through, remove from stock.
- Chill turkey, debone the turkey and return the bones to the stock. Continue to simmer for an additional 30 minutes.
- Strain bones from the stock and reserve all of the stock. Separate and reserve 4 cups of stock to be used later.
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| Soup |
- Melt butter over medium heat in a large stock pot.
- Add onions and sauté until translucent.
- Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring.
- Add 2 qt. strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano.
- In a small sauce pan, bring 3 cups of the reserved stock to a boil.
- Add biscuit gravy mix to the remaining 1 cup reserved stock while it is at room temperature and whisk together. Add the 1 cup slurry to the 3 cups boiling stock. Whisk while it is simmering until it has thickened. Add thickened slurry to the soup.
- Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste.
- Yields: 24 – 8 ounce servings.
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