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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I just couldn't face traditional turkey soup so I made this up and it was light and very good! I made turkey stock from the Thanksgiving day turkey and left over turkey, but that's not necessary. Ingredients:
8 cups turkey stock |
2 cups cooked turkey, shredded |
1 (8 ounce) can tomato sauce |
2 (14 ounce) cans rotel |
1 (16 ounce) can diced tomatoes |
2 garlic cloves, minced |
2 serrano chilies, sliced small |
1 onion, diced small |
1 cup cilantro, roughly chopped |
1/4 teaspoon cayenne |
1 teaspoon cumin |
1 tablespoon lime juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Heat until simmering.
2. Add chopped onion, serrano, cilantro, lime juice and all spices.
3. Simmer for an hour until onion is tender.
4. This was mildly spiced for us, but if you are sensitive to heat, elimiate the serrano and the rotel.
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