Servings: 4
Prep Time: 25 Min.
Cook Time: 1 Hr.

TURKEY STOCK:
+ 2 c. cold water
+ 10 to 16 oz. turkey parts (wings, legs or thighs)
+ 1 small carrot, peeled and cut in 3 chunks
+ 1 sm. sweet onion, peeled and quartered
+ 1/2 stalk celery, cut in big chunks

SOUP MIXTURE:
+ 3 Tbsp. unsalted butter
+ 3 Tbsp. chopped onion
+ 1-1/2 tsp. minced garlic
+ 2 tsp. diced jalepenos
+ 3 oz. corn tortillas, chopped in 1/2 in. lengths
+ 4 oz. tomato puree
+ 4 oz. Cheddar cheese sauce
+ 1 tsp. freshly squeezed lemon juice
+ dash hot pepper sauce
+ 2 tsp. chili powder
+ 1/2 tsp. ground cumin
+ 1/4 tsp. dried oregano
+ 2/3 oz. old fashioned biscuit gravy mix
+ salt and freshly ground pepper to taste

TURKEY STOCK:
1. Bring cold water to a boil add turkey parts and all of the vegetables.
2. When the turkey is cooked through, remove it from the stock.
3. Chill and debone turkey. Cover and chill turkey meat.
4. Return bones to stock. Continue to simmer for an additional 20 min.
5. Strain bones from the stock and reserve all of the stock. Separate and reserve 2/3 c. stock to be used later.

SOUP:
1. Melt butter over med. heat in a stock pot.
2. Add onions and sauté until translucent.
3. Add garlic, jalapeños and corn tortillas, cook for 2 min. while stirring.
4. Add 1-1/3 c. strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano.
5. In a small sauce pan, bring 1/2 c. of the reserved stock to a boil.
6. Add biscuit gravy mix to the remaining 2 Tbsp. 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.
7. Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste.

Recipe Source: Recipe kindly provided by Manager/Chef Dorian Mills of The Guenther House in San Antonia, TX.

Calories: 350;   Total Fat: 23g;   Cholesterol: 80mg;   Total Carbs: 21g;   Protein: 14g;   Sodium: 960mg;