• Prep Time:
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  • Serves: 1 Servings

Turkey and Chile Soup

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 16 oz Can of tomatoes
  • 7 oz Can of diced green chiles
  • 1 Onion, cut into chunks
  • 3 c Chicken broth or
  • -homemade turkey stock
  • 3 c Bite-size pieces of
  • -cooked turkey
  • 2 c Cooked brown rice
  • 10 oz Pk frozen whole kernel corn
  • 3/4 ts Ground cumin
  • 1/2 ts Garlic salt
  • 1/4 ts Chili powder


This is a recipe that I like to use for turkey leftovers. I use the carcass
to make the stock first. I throw in any vegetables I want to use up in the
fridge into the stock pot except cabbage and broccoli and carrot greens
which smell too strong if I let the stock boil too hard by accident. After
straining the stock and discarding the bones and vegetables I use the
following recipe from the Sunset "Fresh Ways with Chicken" cookbook, which
I usually double. I also use more broth and less turkey than they call
for, I really don't measure the ingredients, I just add what I've got until
it's as thick as I want it and the proportions look right.

In a blender or food processor combine tomatoes and their liquid, chiles
and onion; whirl until smooth. Pour into a large pan, add broth and bring
to a boil over high heat. Add turkey, rice, corn, garlic and spices. Reduce
heat and simmer until heated through.

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