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bonnie's my turkey soup, mexican style -- olé!

(3 ratings)
ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

Here is a great way to use up all that leftover turkey, or you can use a whole chicken to make this flavorful Soup. This will be a welcome change to your menu during the holidays, and one you will look forward to! It goes great with my Spanish Cornbread, which is posted on this site. So Ladle up some soup into bowls, and top it with some grated cheese and chopped green onions, and a dollop of sour cream. I think you will say la sopa es muy buena! Enjoy! Photo and recipe is my own.

(3 ratings)
yield 8 or more
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients For bonnie's my turkey soup, mexican style -- olé!

  • 1
    leftover turkey carcass
  • 3
    quarts of water, or more to completely cover turkey
  • 4
    cups uncooked egg noodles
  • ...........................
  • seasonings:
  • 2
    bay leaves
  • 3
    teaspoons chicken granules
  • 4
    teaspoons taco seasoning
  • 1
    teaspoon oregano
  • 2
    teaspoons marjoram
  • 1
    teaspoon red pepper flakes
  • 1
    teaspoon cumin
  • salt and pepper to taste
  • ..........................
  • vegetables:
  • 1/2
    cup chopped parsley
  • 1/2
    cup chopped cilantro
  • 1
    large onion, diced
  • 1
    tablespoon minced garlic
  • 1/2
    red bell pepper, diced
  • 3
    stalks celery, diced
  • 4
    carrots, diced
  • 1/2
    can small green chilis chopped
  • ..........................
  • monterey jack cheese
  • green onions, chopped fine
  • garnishes:
  • sour cream
  • ...........................
  • serve with my spanish cornbread (posted on this site)

How To Make bonnie's my turkey soup, mexican style -- olé!

  • 1
    PREPARE THE MEAT FIRST: Remove and discard the skin of the turkey. This way, you will not have excessive amounts of grease in your soup. Place all the turkey meat AND the bones in a large stock pot. Cover with approximately 3 quarts of water, making sure all the turkey is covered at least an inch over the meat. Turn the burner on high, when the soup boils, reduce to medium heat.
  • 2
    THE SEASONINGS: Add the seasonings to the pot, bay leaves, chicken granules, taco seasoning, oregano, marjoram, red pepper flakes, cumin, salt and pepper to taste.
  • 3
    THE VEGETABLES: Add the vegetables to the pot: parsley, cilantro, onion, garlic, red bell pepper, celery, carrots, and green chilis. Bring the soup back to a boil, and then cover and lower to simmer. Simmer for an hour and a half to two hours, or until the meat falls off the bones.
  • 4
    REMOVE THE BONES: Place the collander in a second large pot and pour the soup in it. Be careful, it is hot! Remove and discard the bones. Return all the broth back to the first stock pot and turn the burner on medium high. (if you feel you want more liquid, then add a can of chicken broth) Add the cooked meat and vegetables back to the broth. When the broth comes to a boil, add the egg noodles and cook until done. Serve with garnishes of grated jack cheese, chopped green onions and dollops of sour cream. Serve with my Spanish cornbread recipe on this site. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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