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