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Mexican Turkey Soup https://www.metro.ca/userfiles/image/recipes/soupe-mexicaine-dindon-11427.jpg PT20M PT1H30M PT1H50M
Heat two tablespoons of oil in a pot. Add the celery, carrots, onion, and garlic. Sauté for 2 minutes.Add the cumin, chili powder, and garlic. Sauté for another 2 minutes.Add the turkey bones and sauté for another 2 minutes. Add 3 litres of water. Reduce the heat to low and simmer between 30 minutes and a few hours. The longer you simmer, the bolder the flavours.Pass through a sieve and remove the bones and vegetables. Add the corn kernels, enchilada sauce, and turkey to the pot. Bring to a boil and serve.Add the garnishes of your choice and enjoy.
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2 tablespoons (30 ml) oil 2 branches celery roughly chopped 2 carrot roughly chopped 1 medium onion roughly chopped 4 garlic clove crushed 1 chili or jalapino pepper roughly chopped 1 tablespoon (15 ml) ground cumin 1 tablespoon (15 ml) chili powder turkey bones (cooked or raw carcass) 12 cups (3 L) water 1 can (341 ml) corn kernels 1.5 cups (414 ml) enchilada sauce 6 cups (1,5 L) Quebec turkey cooked and diced To taste salt and pepper Garnishes corn chips, feta cheese, cheddar cheese, salsa, bell peppers, sour cream, limes, cilantro, avocado
Mexican Turkey Soup

Mexican Turkey Soup

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8
Main Course
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 tablespoons
    (30 ml)
    oil
  • 2 branches
    celery roughly chopped
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    ORGANIC CELERY

    ORGANIC CELERY

    $3.99 ea.

    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 2
    carrot roughly chopped
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    CARROTS OR YELLOW ONIONS

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    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    AVOCADOS

    AVOCADOS

    3 for $5.00

    PRODUCT OF MEXICO RED MANGOES PRODUCT OF BRAZIL BABY CARROTS 340 g PRODUCT OF ONTARIO


  • 1
    medium onion roughly chopped
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  • 4
    garlic clove crushed
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    ORGANIC CELERY

    ORGANIC CELERY

    $3.99 ea.

    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 1
    chili or jalapino pepper roughly chopped
  • 1 tablespoon
    (15 ml)
    ground cumin
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    SELECTION SPICES

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    2 for $3.00

    SELECTED SIZES SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    chili powder
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    SELECTED SIZES SELECTED VARIETIES



  • turkey bones (cooked or raw carcass)
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    44TH STREET ENTRÉES

    44TH STREET ENTRÉES

    $13.99 ea.

    550 - 680 g SELECTED VARIETIES


  • 12 cups
    (3 L)
    water
  • 1 can
    (341 ml)
    corn kernels
  • 1.5 cups
    (414 ml)
    enchilada sauce
  • 6 cups
    (1,5 L)
    Quebec turkey cooked and diced
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    44TH STREET ENTRÉES

    44TH STREET ENTRÉES

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    550 - 680 g SELECTED VARIETIES


  • To taste
    salt and pepper
  • Garnishes
    corn chips, feta cheese, cheddar cheese, salsa, bell peppers, sour cream, limes, cilantro, avocado
Imprimer ma sélection

Preparation

Heat two tablespoons of oil in a pot. Add the celery, carrots, onion, and garlic. Sauté for 2 minutes.

Add the cumin, chili powder, and garlic. Sauté for another 2 minutes.

Add the turkey bones and sauté for another 2 minutes. Add 3 litres of water. Reduce the heat to low and simmer between 30 minutes and a few hours. The longer you simmer, the bolder the flavours.

Pass through a sieve and remove the bones and vegetables. Add the corn kernels, enchilada sauce, and turkey to the pot. Bring to a boil and serve.

Add the garnishes of your choice and enjoy.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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