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    SPICY TURKEY TORTILLA SOUP


    Source of Recipe


    Charles Duke of Des Moines, Iowa.

    Recipe Introduction


    This entree recipe took the Third Overall Prize at the 2003
    Award Winning Turkey Cook-off at the Iowa State Fair. The
    recipe was developed by Charles Duke of Des Moines, Iowa.

    List of Ingredients




    1 Tablespoon olive oil
    1 Medium onion chopped
    5 Cloves garlic pressed
    1 Quart cold water
    1 Quart TURKEY BROTH OR 2 14-1/2 ounce cans low-salt chicken broth
    1/4 Cup dry white wine
    1-1/2 Pounds TURKEY BREAST
    2 Cups diced tomatoes
    2 Medium fresh jalapeno peppers diced and seeded
    1 14-Ounce Can black beans well drained but not rinsed
    1 Teaspoon Worcestershire sauce
    1-1/2 Teaspoon cumin powder
    1 Teaspoon chili powder
    1 10-3/4 Ounce Can condensed tomato soup undiluted
    1/2 Cup pearl barley uncooked
    1-1/4 Cups sweet corn
    To Taste salt and freshly ground black pepper
    As needed sour cream
    As needed corn tortilla chips coarsely broken
    As needed fresh cilantro chopped

    Recipe



    1. Heat oil in a Dutch oven. Saut� onion in hot oil until
    translucent. Add garlic and cook 2 more minutes.

    2. Stir in water, broth, wine, turkey breast, tomatoes, jalapenos, beans, Worcestershire sauce, cumin, chili powder, tomato soup and barley.

    3. Heat to boiling, remove any foam. Immediately reduce to a
    simmer and cook for 15-20 or until turkey is cooked through.

    4. Remove turkey breast to a plate and cool. Continue to simmer soup, covered, for another 20 minutes.

    5. Meanwhile when turkey is cool enough to handle, shred with a fork.

    6. Return turkey to soup and stir in corn. Adjust seasonings as required. Bring to a boil and boil for 1 minute.

    7. Portion 8-ounces into soup bowls and top each serving with 1 tablespoon sour cream, � ounce tortilla pieces and 1 teaspoon chopped cilantro.

 

 

 


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