Melt butter over medium heat in a large stock pot.
Add onions and sauté until translucent.
Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring.
Add 2 qt. strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano.
In a small sauce pan, bring 3 cups of the reserved stock to a boil.
Add biscuit gravy mix to the remaining 1 cup reserved stock while it is at room temperature and whisk together. Add the 1 cup slurry to the 3 cups boiling stock. Whisk while it is simmering until it has thickened. Add thickened slurry to the soup.
Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste.
|Serving Size: 1 Serving (281g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 145 (74%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 40.6mg||13 %|
|Sodium 36.7mg||1 %|
|Potassium 123.4mg||3 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.5g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Calories per serving: 195
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