Recipe by GarageRock
"A quick, spicy soup for all that leftover turkey! Adjust the heat to your taste. This version is medium/hot."
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yellow onion, chopped
red bell pepper, diced
fresh jalapeno pepper, diced
uncooked white rice
1 1/2 tablespoons
diced cooked turkey
I'm giving this 4 stars but only for one reason. We really loved this, but I think it would be even better with a little more rice in it and I added a 1/4 tsp. chipotle pepper to kick it up as it was totally bland without it. With those changes this is a 5-star recipe. This soup and a cheese quesadilla made a yummy dinner for us on a chilly evening, with just enough left over for my lunch the next day!
This soup is REALLY good although I wouldn't say the spice level is medium hot - it's closer to mild.
Quick, easy. I added serrano peppers for bigger spice. I also added kale & mushrooms.
Very tasty! Thank you for sharing. I used all the ingredients as listed but modified the steps as follows: 1) Saute onions and garlic in 1-2 tablespoons olive oil until the onions are clear. 2) Add peppers, chili powder, parsley and oregano to onions and garlic. Mix and seer these together for 1-2 minutes on med/high heat. 3) Add chicken broth followed by all the remaining ingredients and cook as directed. Again, thanks for the recipe.
fresh parsley is better of course
GarageRock you can take center stage with this one. A perfect blend of flavors for the leftover turkey. I must confess, I did add an extra jalapeno.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Turkey Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 40
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