Turkey Enchilada Soup September 26 2011

 

  • 1 Pound unsalted butter
  • 1 Pound yellow onions diced
  • 3 Tablespoons garlic, minced
  • 2 Ounces fresh jalapeños, seeded and small dice
  • 1 Pound corn tortillas, chopped in 1/2-inch cubes
  • 1-1/2 Pounds tomato puree
  • 1-1/2 Pounds Cheddar cheese shredded
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Teaspoon hot pepper sauce
  • 1/4 Cup chili powder
  • 2 Teaspoons ground cumin
  • 1-1/2 Teaspoons dried oregano
  • 4 Ounces old fashioned biscuit gravy mix
  • Leftover Turkey removed from bones
  • To Taste salt and freshly ground pepper  
  1. Melt butter over medium heat in a large stock pot.
    1. Add onions and sauté until translucent.
    2. Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring.
    3. Add 2 qt. strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano.
    4. In a small sauce pan, bring 3 cups of the reserved stock to a boil.
    5. 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.
    6. Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste.