I can't remember a year in which Thanksgiving week's food media did not include a recipe for that favorite food writers' use of turkey leftovers, Southwestern turkey soup. I thought we'd be remiss to include at least one recipe for the ubiquitous spicy dish. This article from the Oregonian really includes two recipes - one for a delicious-sounding but labor-intensive turkey stock, and one for cumin-spiced turkey soup that features red onion, diced tomatoes, green chiles, frozen corn, and adobo sauce. You'll need two cups of turkey meat and six cups of broth.
Linda's Southwestern Turkey Soup
Heat one tbsp olive oil and stir in one cup diced red onion and one clove minced garlic; sauté until tender. Add six cups Linda's Post-Thanksgiving Turkey Broth, a 14.5-ounce can of diced tomatoes, a four-ounce can of diced green chiles, a cup or two of frozen corn, a teaspoon of adobo sauce from a can of chipotles, and 1/2 teaspoon of cumin. Bring to a boil and simmer 10 minutes. Add two cups turkey to heat through and salt to taste.
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