Monday, November 30, 2009

Mexican Turkey Soup

Another great use for those Turkey leftovers, or sub chicken if you'd rather.

2 cups cooked Turkey (or chicken) shredded, or cubed
3 medium Tomatoes, chopped
1 medium Onion, chopped
1 can Corn, undrained
1 can Enchilada Sauce (Red or Green)
1 cup Rice, uncooked
1 Tbs Chili Powerder
Powdered Garlic & Onion - to tastes
Salt & Pepper - to tastes

Bring 6 cups water to a boil. Stir in turkey, tomatoes, onion, rice and seasonings. Boil for about 10 minutes, then stir in corn & enchilada sauce. Turn down to simmer & cook another 5 or so minutes.

Top with sliced avocados, shredded cheese, & sour cream. Serve with tortilla chips if desired.

No comments:

Post a Comment