Servings: 
24
Ethnicity: 
Southwestern
Preparation Method: 
Simmer
Product Type: 
Turkey Legs/Drumsticks
Wings

Nutrition Facts

  • Total Calories 350
  • Calories from Fat 200
  • Total Fat 23 g
  • % Daily Total Fat 35
  • Saturated Fat 12 g
  • % Daily Saturated Fat 60
  • Cholesterol 80 g
  • % Daily Cholesterol 27
  • Sodium 960 mg
  • % Daily Sodium 40
  • Total Carbohydrates 21 g
  • % Daily Total Carbohydrates 7
  • Dietary Fiber 2 g
  • % Daily Dietary Fiber 8
  • Sugars 4 g
  • Protein 14 g
  • % Daily Protein 30
  • % Daily Vitamin C 15
  • % Daily Calcium 6
  • % Daily Iron 10

Enchilada Turkey Soup

Recipe developed by Restaurant Manager/Chef Dorian Mills and served at The Guenther House of San Antonio, TX.

cold water:
3 Quarts
TURKEY PARTS (wings, legs, thighs, breast):
4 Pounds
carrot, peeled and cut in 3 chunks:
1 Large
sweet onion, quartered:
1 Large
celery, rough cut:
2 Stalks
unsalted butter:
1 Pound
yellow onions, diced:
1 Pound
garlic, minced:
3 Tablespoons
fresh jalapeños, seeded and small dice:
2 Ounces
corn tortillas, chopped in 1/2-inch cubes:
1 Pound
tomato puree:
1-1/2 Pounds
Cheddar cheese sauce:
1-1/2 Pounds
freshly squeezed lemon juice:
2 Tablespoons
hot pepper sauce:
1 Teaspoon
chili powder:
1/4 Cup
ground cumin:
2 Teaspoons
dried oregano:
1-1/2 Teaspoons
old fashioned biscuit gravy mix:
4 Ounces
salt and freshly ground pepper:
To Taste
 
TURKEY and STOCK

Bring cold water to a boil add turkey parts and carrot, 1 quartered onion and celery.

When the turkey is cooked through, remove from stock.

Chill and debone turkey. Cover and chill turkey meat. Return 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, in the refrigerator, to be used later.

SOUP

Melt butter over medium heat in a large stock pot.

Add 1 pound diced onions and sauté until translucent.

Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring.

Add 2 quarts 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.