Recipe: Turkey Tortilla Soup (using turkey thighs)

My favorite way to use turkey thighs is for soup - they'd also be good barbecued in the oven:

Top with your favorite barbecue sauce and bake at 350F 1 hour covered and then uncovered until done, basting as it cooks.

This isn't the recipe I use for soup, but it sounds wonderful. I would simmer the thighs in the chicken stock until done (this will take quite a while depending on size) and then proceed with the recipe:

Tortilla Turkey Soup

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 large onion -- chopped
4 ounces green chiles -- diced, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 large garlic clove -- minced
1/2 teaspoon dried oregano -- crumbled
1/4 teaspoon cayenne pepper
6 cups chicken stock -- or canned broth
16 ounces tomatoes -- coarsely chopped, ju
12 ounces boneless turkey breast cutlets
1 cup frozen kernel corn -- thawed
1/3 cup fresh cilantro -- chopped
salt and pepper
1 1/3 cups Monterey Jack Cheese -- grated
Tortilla Chips -- broken into large pieces

Heat oil in heavy large saucepan over medium-low heat. Add onion and
saute until translucent, about 4 minutes. Add chilies, chili powder,
cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and
tomatoes and their juices. Bring mixture just to boil. Add turkey and
simmer until cooked through, about 3 minutes. Add corn and simmer 1
minute. Mix in cilantro Season with salt and pepper. Ladle hot soup into
bowls. Sprinkle each with generous amount of cheese and chips. Serve,
passing extra cheese and tortilla chips separately. Serves 4

Happy Cooking,

Betsy