Friday, October 22, 2010
Cinnamon Spiced Turkey Soup
Hi All, there might be a slight lull is posting in the coming week. My mom is in town and I simply must devote her, my full daughter attention.
My mom lives in a really quiet town in Ohio, when I visit I am transported back into a small town atmosphere. In my visit to Ohio there was so much nature it hurt, in fact I counted over 42 dead animals on the side of the road on our trip home from the airport. I realize that might be grotesque info to some, but here in San Diego I NEVER see dead animals…I was in shock perhaps!
Now that I have steered off course (and perhaps lost the ole appetite), let us talk about a favorite soup I am bringing back. Way back in march in the beginning..not of the universe but the beginning of this blog (Just in case there was confusion) I posted this fab recipe for Turkey Soup…Over 12 pots later I think I would like to share it again.
I would also like to wish you all a fun & festive Halloween week, just in case we don’t see each other for a week or so.
1 Onion, finely chopped
4 cloves of garlic, minced
1 ¼ pounds ground turkey
8 oz of canned green chili peppers, chopped
1 tbs cumin
1 tbs dried oregano
1 tsp cinnamon
1 tsp cayenne pepper (based on the heat you want!)
(3) 15 oz cans of white beans, 1 should be pureed
4-5 cups of chicken broth
2 cups of shredded Monterey jack cheese
2 tbs Cornstarch
1 cup of cooked instant white rice
In a large pot over a medium high heat brown your turkey, onion, and garlic together. Add the chili peppers next then all of the spices and let cook another 3-4 minutes. Next comes the beans, you will want to add the 2 cans of whole beans drained and the pureed beans from the 3rd can. After that you can add in your chicken broth (mixed in with 2 tbs cornstarch), cheese & cooked rice. Let this come to a simmer, and…enjoy!
It just gets better and better! Truly a STAR Soup!