You are here: Home » Recipes » Enchilada Turkey Soup Enchilada Turkey Soup Recipe by National Turkey Federation Yield 4 servings This soup combines turkey stock with Cheddar and traditional Mexican ingredients to create a spicy treat. The National Turkey Federation PrintEmail Ingredients Turkey stock:2 cups cold water10 to 16 ounces turkey parts (wings, legs or thighs)1 small carrot, peeled and cut in 3 chunks1 small sweet onion, peeled and quartered1/2 -- stalk celery, cut in big chunksSoup mixture:3 tablespoons unsalted butter3 tablespoons chopped onion1 1/2 teaspoons minced garlic2 teaspoons diced jalapenos3 ounces corn tortillas, chopped in 1/2-inch lengths4 ounces tomato puree4 ounces Cheddar cheese sauce1 teaspoon freshly squeezed lemon juice -- Dash hot pepper sauce2 teaspoons chili powder1/2 teaspoon ground cumin1/4 teaspoon dried oregano2/3 ounce old-fashioned biscuit gravy mix -- Salt -- Freshly ground pepper Instructions To prepare stock, bring cold water to a boil add turkey parts and all of the vegetables. When the turkey is cooked through, remove it from the stock. Chill and debone turkey. Cover and chill turkey meat. Return bones to stock. Continue to simmer for an additional 20 minutes. Strain bones from the stock and reserve all of the stock. Separate and reserve 2/3 cups stock to be used later. To prepare soup, melt butter over medium heat in a stock pot. Add onions and saute until translucent. Add garlic, jalapenos and corn tortillas, cook for 2 minutes while stirring. Add 1 1/3 cups strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano. In a small sauce pan, bring 1/2 cup of the reserved stock to a boil. Add biscuit gravy mix to the remaining 2 tablespoons reserved stock while it is at room temperature and whisk together. Add the slurry to the 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. Recipe by Chef Dorian Mills, The Guenther House, San Antonio, Texas.