Jeremiah Doughty | From Field to Plate
Those early spring turkey hunts can be a bit chilly. When you come in from the woods, a warm soup will hit the spot. Or maybe you're looking for a new way to prepare your bird. This soup is flavorful and filling.
- 2 cups turkey, cooked (I used left over smoked pheasant.)
- 6 cups stock, pheasant or chicken
- 7-ounce can green chilies
- 1 can fire roasted tomatoes
- 1 can sweet corn, drained
- 1 can black beans, drained
- 3 tbs taco seasoning
- 1 cup cilantro, rough chopped
- 8 cloves garlic, chopped
- 1/2 brown onion, chopped
- 2 tbs butter
- pinch salt
- 1 tbs cracked pepper
- 1 tsp cumin
- 1 bag egg noodles
- 1 lime, juiced
- 1 tsp lime zest
- In large stockpot or dutch oven melt butter along with onions and salt, sauté until onions are soft. Add garlic and cook additional 1 minute, stirring so not to burn.
- Add cilantro and tomatoes, cook 1-2 minutes.
- Add remaining ingredients minus the egg noodles.
- Bring soup to a boil, reduce heat and simmer 45 minutes to1 hour.
- With 10 minutes left in soup cooking time, bring water to boil to cook noodles. Cook noodles according to package. Drain noodles and add to soup.
- Scoop a heaping bowl of soup and add your noodles
- ENJOY and go back for seconds and thirds.
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