Last Day of Leftovers Mexican Turkey Soup

     ~Along about Sunday, when every one is gravied, sauced, and creamed out, this spicy, tomato-ey soup is a welcome change.

Last Day Mexican Turkey Soup

turkey carcass

2 sweet onions, one peeled and quartered, one peeled and chopped

2 tbsp olive oil

3 cloves garlic, minced

1 cup red bell pepper, diced

1 cup zucchini, sliced

2 tbsp cumin

2 tsp chipotle powder

2 cups stewed tomatoes, diced

1 cup roasted green chilies, diced

1 cup cooked corn

1 cup cooked black beans

2 cups cooked turkey leftovers, cubed

sea salt

black pepper

chopped cilantro

cheddar cheese

tortilla chips

diced avocados

Clean the remaining meat from the turkey…don’t worry about the clingy bits, or stuffing scraps…that will all help to make the stock richer.

Place the turkey carcass and the quartered onion into a large soup pot and add water until the bones are all covered.

Allow the water to come to a boil and then reduce the heat to a simmer.

Continue simmering for one hour.

Remove the turkey carcass, onion and other debris from the soup pot and discard.

Strain the stock through a fine mesh strainer into a large bowl or fresh pot. Keep 6 cups for the soup…any extra stock can be frozen for a future use.

Rinse out your soup pot and start fresh.

Add the olive oil, the remaining onions, garlic, red pepper and zucchini to the soup pot and sauté over medium heat until the vegetables are softened.

Stir in the cumin and chipotle powder.

Add the broth, tomatoes, green chilies, corn, black beans and the cooked turkey.

Bring to a boil and then reduce the heat and simmer for ten minutes.

Season with salt and pepper to taste.

To serve, set out bowls of cilantro, cheese, tortilla chips and the diced avocado, put a ladle in the soup pot and let everyone except for small children serve themselves.