Southwest Tomatillo and Turkey Soup

t olive oil
1 lb New Mexico-style chicken or turkey sausage, chopped (see note)
2 cups chopped onion
1/4 cup minced garlic
5 - 6 cups turkey stock, preferably homemade (Roast Turkey Stock)
4 mild green chilies (such as Anaheim or poblano) or 2 green bell peppers, roasted, peeled and cut into strips - or 4 oz can fire-roasted diced green chilies
12 fresh tomatillos, husked and diced or 1 12 oz can whole tomatillos
3 ripe tomatoes, peeled, seeded, and diced
1 - 2 bunches (4 - 6 ounces each) cilantro, washed and tied with a string
juice of 1 lime
2-3 cups cooked turkey, diced
salt and freshly ground black pepper, to taste
2 corn tortillas, cut into strips
vegetable oil for frying
1 cup freshly shredded jack cheese or queso fresco
chopped fresh cilantro for garnish

Heat the oil in a large pot or Dutch oven (if non-stick, eliminate the oil) over medium-high heat and fry the sausage for 3 minutes. Add the onion and the garlic and fry for an additional 5 minutes, stirring frequently. Put in the turkey stock and bring to a boil. Reduce to a simmer and add the chilies or peppers, tomatillos, tomatoes and tied cilantro bunch(es). Cook for 30 minutes. Add the turkey. Season with lime juice and add salt and pepper to taste.

In a heavy saucepan, heat 1 - 2 inches of oil over high heat until very hot, and fry the tortilla strips until crisp. Remove and drain on paper towels.

To serve the soup, remove and discard the cilantro bunch(es) and ladle the soup into serving bowls. Garnish with shredded cheese, tortilla strips, and chopped cilantro.

Makes 6 to 8 servings.


If you can't find a good Southwest-flavored turkey sausage, then use an Italian turkey sausage and add a teaspoon of cumin and a tablespoon of chili powder to the soup.

Once the stuffing is used up and you get tired of turkey sandwiches but still have tons of leftover Thanksgiving turkey, try this recipe. The list of ingredients is formidable, but it is really worth the extra effort.

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