Enchilada Turkey Soup
TURKEY STOCK
2 Cups cold water
10 to 16 Ounces TURKEY PARTS (wings, legs or thighs)
1 Small carrot, peeled and cut in 3 chunks
1 Small sweet onion, peeled and quartered
1/2 Stalk celery, cut in big chunks
Bring cold water to a boil add turkey parts and all of the vegetables. When the turkey is cooked through, remove it from the stock.
Chill and debone turkey. Cover and chill turkey meat. Return bones to stock. Continue to simmer for an additional 20 minutes.
Strain bones from the stock and reserve all of the stock. Separate and reserve 2/3 Cup stock to be used later.
SOUP MIXTURE
3 Tablespoons unsalted butter
3 Tablespoons chopped onion
1-1/2 Teaspoons minced garlic
2 Teaspoons diced jalepenos
3 Ounces corn tortillas, chopped in 1/2-inch lengths
4 Ounces tomato puree
4 Ounces Cheddar cheese sauce
1 Teaspoon freshly squeezed lemon juice
Dash hot pepper sauce
2 Teaspoons chili powder
1/2 Teaspoon ground cumin
1/4 Teaspoon dried oregano
2/3 Ounce old fashioned biscuit gravy mix
To taste salt and freshly ground pepperMelt butter over medium heat in a
stock pot. Add onions and sauté until translucent. Add garlic, jalapeños and
corn tortillas, cook for 2 minutes while stirring. Add 1-1/3 cups strained
turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili
powder, cumin and dried oregano.
In a small sauce pan, bring 1/2 cup of the reserved stock to a boil. Add
biscuit gravy mix to the remaining 2 tablespoons reserved stock while it is
at room temperature and whisk together. Add the slurry to the 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: 4 – 8 ounce servings.
Chef: Restaurant Manager/Chef Dorian Mills Restaurant: The Guenther House
Location: San Antonio, TX