Spicy Turkey Soup. Heat oil in a large pot over medium heat. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Southwestern Turkey Soup This spicy soup is loaded with turkey, beans, corn and tomatoes.
You can cook Spicy Turkey Soup using 21 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Spicy Turkey Soup
- It’s of turkey quarters (leg and thigh).
- It’s of large yellow onion; large dice.
- It’s of celery; rough chop.
- You need of baby carrots.
- Prepare of cilantro stems.
- It’s of bay leaf.
- It’s of red jalapeño; roughly chopped.
- You need of butter.
- It’s of thyme; minced.
- Prepare of vegetable bouillon cube.
- Prepare of garlic.
- You need of ground coriander.
- You need of dried lemon peel seasoning.
- Prepare of roma tomatoes; halved and seeded.
- You need of olive oil / vegetable oil.
- Prepare of roasted red jalapeños; large dice.
- You need of rice.
- It’s of kosher salt and black pepper.
- You need of goat cheese.
- It’s of avocados.
- Prepare of honey.
Spicy Turkish soup with a yogurt and turkey stock base, chickpeas, rice, cayenne, paprika, mint, and lemon. Photography Credit: Elise Bauer I will be the first to admit that I love my mother's turkey soup, the one she makes with the turkey carcass and leftover turkey from Thanksgiving dinner. Season with cayenne, cumin, salt, and pepper. Within the next day or two, we love to have a spicy bowl of turkey soup, which is nothing like Western-style turkey soup.
Spicy Turkey Soup step by step
Rinse turkey under cold water..
Cover turkey, onion, celery, carrots, cilantro stems, bay leaf, and 1 roughly chopped red jalapeño (not roasted) in a large stock pot. Cover with cold water. Simmer for two hours..
Remove turkey from pot and place in a large mixing bowl. Shred..
Drain stock. Reserve liquid..
Add 2 T butter to a large stock pot. Add onions, 1 t of thyme, dried spices, and a pinch of salt. Caramelize very slowly. When fat begins to dissipate, add a ladle or two of stock..
When onions are nearly caramelized add bouillon cube. Stir to dissolve..
Cover tomatoes with enough oil to coat. Add salt, pepper, and thyme. Roast at 425°F until tomatoes are charred. Remove skins and chop roughly. Set aside..
Cut a tiny bit of the top of the garlic head to reveal cloves, keeping root end intact. Cover with olive oil. Add a tiny pinch of salt. Roast at 425°F until cloves are caramelized, approximately 15 minutes. Set aside..
Add stock, rice, and turkey to stockpot. Cover and summer for 15-20 minutes, until rice is cooked. Add roasted jalapeños and squeeze garlic head to remove roasted cloves into soup..
In each serving bowl, place 1 roasted tomato, 2 oz honey goat cheese, 1/2 diced avocado, and 1 T honey. Ladle soup over veggies. Garnish with a few gost cheese crumbles..
Variations; Coconut milk, basil, parsely, poblano, habanero, celery seed or root, turnips, butternut squash, sweet potato, spinach, tamarind, shallots, roasted garlic or bell peppers, vinegar, corn, sofrito, salsa, zucchini, corona, modelo, scallions, cumin, cream cheese, creme fraiche, sour cream, crema, heavy cream, chihuahua, queso fresco, cotija, lime, crushed pepper flakes, chives, cayenne, potato, arugula, peppadew,.
This soup is made similar to yukgaejang (육개장), which is a popular spicy soup made with shredded beef and lots of scallions and other vegetables. Dakgaejang (닭개장) is a variation of yukgaejang, made with chicken. Place carcass (breaking it up to fit) in crockpot with onion, carrots, celery, parsley and bay leaf with water to cover. In a large saucepan over medium heat, sauté garlic and onions in olive oil until onions are translucent. Add canned tomatoes with the juice, chicken stock, oregano, chipotle powder, cumin, salt, pepper, turkey and bay leaf and stir until well combined.
