Best 3 Mexican Turkey Soup Recipes

MEXICAN TURKEY SOUP

Steps:

• 1. Heat a soup pot over medium high heat and add vegetable oil.
• 2. Add onions, grlic, jalapenos, cumin, thyme, salt and pepper.
• 3. Cook 4-5 minutes to soften onions, then add beer and cook about 1 minute.
• 4. Stir in tomatillos and cook 5 minutes more, then stir in hominy, stock, leftover gravy (optional) and the turkey or chicken.
• 5. Heat through, adjust salt and pepper. Simmer 10-15 minutes.
• 6. Serve with a dollop of cream. Try crumbling tortilla chips or corn chips on top. Tastes even better the next day.
• 7. *Also delicious with Poblano peppers.

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

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!

MEXICAN CHICKEN OR TURKEY SOUP

Steps:

• 1. Combine all ingredients except chicken in a large pot. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
• 2. Ladle hot soup into hot, sterile jars leaving 1-inch headspace. Run a spatula around the inside of each jar to remove air bubbles and wipe rim of jar. Add lids and make finger-tip tight. Place jars in your pressure canner.
• 3. Process quarts at 11 pounds pressure for 90 minutes. For pints process for 75 minutes. Adjust for altitude where necessary.
• 4. Remove jars and cool. After 24 hours, check for seal. You should have a yield of 6-7 quarts for this recipe.