Tired of leftover turkey sandwiches? Taco soup is an excellent way to use up the last of the bird. This was going to be 'turkey noodle soup' minus the noodles but then turned into taco soup. Thanks to my aunt CC for this idea.
Goes well with tortilla chips, crackers, or my favorite, sweet cornbread. Freezes well.
Chop celery into 1/4 inch pieces. Coarsely chop the onion. In a plastic sandwich bag, crush Fritos into a powder. Set aside.
Combine celery, bay leaves, and turkey stock in a large, covered stock pot over medium-low heat, stirring occasionally.
After 15-20 minutes (or when celery is about halfway cooked, soft but not mushy), add the onion and turkey.
Cook for another 7-8 minutes or until the onions are soft. Remove the bay leaves and add the rest of the ingredients except for the salt (I like a tablespoon of chili powder in mine, you may want more or less depending on how much heat you can take). Stir well to combine.
Turn heat up slightly and stir every few minutes until the soup reaches a simmer. Once it reaches a simmer, turn heat down to low and add salt to taste. Cook over low heat for 5 more minutes and serve immediately.
What I call 'turkey stock' is not actually a reduction made from uncooked turkey/bones boiled in seasoned water. I use the bones from a cooked bird, the giblets, and the neck. Cover with water in a large stock pot and bring to a boil, then simmer until the liquid reduces by about half. Strain. Do not discard fat.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 43 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 76.4mg||24 %|
|Sodium 342.7mg||12 %|
|Potassium 514.9mg||14 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.9g|
|Protein 27.7g||40 %|
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Calories per serving: 183
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