Tuesday, December 1, 2009

If you still have left-over turkey....... Rio Grande Turkey Soup

What do you normally do with your leftover turkey?? Like I said before, I'm not a big turkey eater so my husband is the one who has to eat all the leftover turkey. This year, though, we had Thanksgiving dinner with all of his family, so we just got tiny bit of leftover turkey. But when I opened the fridge last night, there was still a little bit of turkey in a freezer bag. And I remembered how much I enjoyed Chicken tortilla soup before and thought I'd find a recipe that is similar to that but with turkey instead of chicken. So of course, I opened one of my favorite "Betty Crocker's" cookbooks and found this delicious "Rio Grande Turkey Soup". But I had to change the recipe a bit because I didn't have some ingredients and I was too lazy to go out to a grocery store. But that is the beauty of this recipe. You can just toss in what you have in your fridge and it will still taste fantastic. You can also change the flavor of this soup just by varying the salsa. Use hot or medium or mild salsa according to your liking. I like to make my own salsa with lots of garlic and cilantro which really bring out a great flavor to the soup.

Rio Grande Turkey Soup
Changed from "Betty Crocker's Quick & Easy"

Printable Recipe


1 can (14 1/2 oz) chicken broth
1 can (28 oz) whole tomatoes or diced tomatoes, undrained
1 jar (16 oz) thick-and-chunky salsa or homemade salsa
2-3 teaspoons chili powder
1/2 cup frozen corn
1/2 cup frozen peas
(Optional) 1 cup frozen broccoli
1 cup uncooked macaroni or shell pasta
1-2 cups cup-up or shredded turkey (or chicken)
1/4 cup chopped fresh parsley
Mexican cheese to garnish


Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes if using whole tomatoes. Stir in frozen vegetables and pasta. Heat to boiling; reduce heat.

Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

Add cheese when serving.

Sook the Cook