Turkey Soup With New Mexican Chile

This recipe is less about the New Mexican chili and more about what the heck to do with all that turkey you have left over from the holiday dinners. More specifically, the bits and pieces of dark meat scattered about the platter. Sure, the breast meat will find its way into sandwiches and omelet’s faster than Uncle Purvis can scratch himself and ask for seconds, but what about the lowly chunks of wing and thigh meat?

Whack that dark meat into bite sized pieces then break out a big pot and a can opener. This one is easy but mighty tasty with green Hatch chile.

You’ll need:

2 14.5 oz cans of diced stewed tomatoes. Don’t drain.
1 or 2 cans of chicken broth
1 pound of left over turkey meat
1 green pepper cut into bite sized pieces
1 4 oz can of New Mexican chile preferably green Hatch chile
1 7 oz can of whole kernel corn, drained
1 small can of sliced black olives
3/4 cup of that weird salsa you got for Christmas. Now is the time to use it.
1 tsp ground cumin
1 tsp dried crushed basil
1 tsp granulated garlic
salt and pepper to taste

In your large pot, combine all ingredients, bring to a boil then reduce heat and simmer for 15 minutes. If you want to make it really hot, throw in a Bhut Jolokia.  Serve in soup bowls with warm tortillas on the side. Optional toppings for the soup include chopped green onions with the green tops, fresh cilantro and shredded cheese.

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