If there is one think we enjoy more than Green Chili, it's Leftover Turkey Green Chili. Our favorite holiday is Thanksgiving, how could you no love it, eating delicious food, surrounded by your loved one, and not having to worry about work! So of course, we have to turn the leftovers into another family favorite.
Ingredients:
-Leftover Turkey and Carcass
-Water, enough to cover Turkey about 4 quarts
-2 green chiles, diced
-8 jalapenos, diced (seeded for less spice)
-1 onion, diced
-6 tomatoes, chopped
-16 oz corn
-2 teaspoon chili powder
-1 teaspoon salt
-1 teaspoon paprika
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1/4 teaspoon cayenne pepper
-1/2 teaspoon ground cumin
Serving
-Greek yogurt or sour cream
-Shredded Mexican cheese
-Tortillas
Instructions:
1. Place leftover turkey and bones into a oversized stockpot. Pour in enough water to cover the turkey carcass. Turn heat to medium high and bring to a boil. Boil the carcass until the all the meat falls off, about 2 hours.
2. Take the stockpot off the heat and set aside to cook, about 4 hours. When the stock has cooled, collect the bones out of the stock and discard. Pull off any extra meat from the carcass.
3. Place the rest of the ingredients into the stockpot with the turkey. Mix the ingredients together and cook for another hour.
4. Serve your Green Chili with sour cream and shredded cheese. For a healthier option, top with Greek Yogurt. Serve a Tortilla on the side for dipping and enjoy!
If you're Green Chili is not thick enough, you will need to create a roux and add it into the soup. This is always Yeen's job, as I'm hopeless and impatient, so I'll give it over to him!
Ingredients:
Equal parts butter and flour
Instructions:
1. Melt butter in a saucepan over medium low heat. Slowly add flour to the butter and mix until it is light brown color.
2. Add the roux to the soup slowly and mix as you go so that it doesn't clump.
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