Fiesta Turkey Soup With Green Chile Biscuits Food

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FIESTA TURKEY SOUP WITH GREEN CHILE BISCUITS



Fiesta Turkey Soup With Green Chile Biscuits image

Here's another way to make the most of your leftover holiday turkey. Recipe is from Southern Living.

Provided by Pinay0618

Categories     Clear Soup

Time 55m

Yield 8 serving(s)

Number Of Ingredients 18

1 teaspoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
3 cups cooked chicken or 3 cups cooked turkey, chopped
3 1/2 cups chicken broth
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can chili beans
1 (11 ounce) can mexicorn
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
sour cream
shredded mexican cheese, blend
2 cups Bisquick
1 cup shredded mexican cheese, blend
1 (4 1/2 ounce) can diced green chilies
2/3 cup milk

Steps:

  • Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.
  • To make Green Chili Biscuits:.
  • Stir together baking mix and remaining ingredients until a soft dough forms. Turn dough onto a lightly floured surface; knead 3 or 4 times.
  • Pat or roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on an ungreased baking sheet.
  • Bake at 450° 10 to 12 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 447.5, Fat 15.6, SaturatedFat 6.1, Cholesterol 60.1, Sodium 1585, Carbohydrate 49.1, Fiber 4.1, Sugar 5.7, Protein 28.6

FIESTA TURKEY TORTILLA SOUP



Fiesta Turkey Tortilla Soup image

I'm always thankful when I can pull such a delicious soup together in under 30 minutes. -Amy McFadden, Chelsea, Alabama

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

4 cans (14-1/2 ounces each) chicken broth
3 cups shredded cooked turkey or rotisserie chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup medium salsa
5 corn tortillas (6 inches), cut into 1/4-inch strips
1/4 cup chopped fresh cilantro
Additional salsa, optional

Steps:

  • In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1264mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

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