Enchilada Turkey Soup - South Dakota Poultry Industry Association

Ingredients

• 3 Quarts cold water
• 4 Pounds TURKEY PARTS (wings, legs, thighs, breast)
• 1 Large carrot, peeled and cut in 3 chunks
• 1 Large sweet onion, quartered
• 2 Stalks celery, rough cut
• 1 Pound unsalted butter
• 1 Pound yellow onions, diced
• 3 Tablespoons garlic, minced
• 2 Ounces fresh jalapeños, seeded and small dice
• 1 Pound corn tortillas, chopped in 1/2-inch cubes
• 1-1/2 Pounds tomato puree
• 1-1/2 Pounds Cheddar cheese sauce
• 2 Tablespoons freshly squeezed lemon juice
• 1 Teaspoon hot pepper sauce
• 1/4 Cup chili powder
• 2 Teaspoons ground cumin
• 1-1/2 Teaspoons dried oregano
• 4 Ounces old fashioned biscuit gravy mix
• To Taste salt and freshly ground pepper