Turkey Enchilada Soup
- 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
- Melt butter over medium heat in a large stock pot.
- Add onions and sauté until translucent.
- Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring.
- Add 2 qt. 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.