Mexican Turkey Noodle Soup

Jeremiah Doughty | From Field to Plate

Those early spring turkey hunts can be a bit chilly. When you come in from the woods, a warm soup will hit the spot. Or maybe you're looking for a new way to prepare your bird. This soup is flavorful and filling. 

Ingredients:

• 2 cups turkey, cooked (I used left over smoked pheasant.)
• 6 cups stock, pheasant or chicken
• 7-ounce can green chilies
• 1 can fire roasted tomatoes
• 1 can sweet corn, drained
• 1 can black beans, drained
• 3 tbs taco seasoning
• 1 cup cilantro, rough chopped
• 8 cloves garlic, chopped
• 1/2 brown onion, chopped
• 2 tbs butter
• pinch salt
• 1 tbs cracked pepper
• 1 tsp cumin
• 1 bag egg noodles
• 1 lime, juiced
• 1 tsp lime zest

Directions:

1. In large stockpot or dutch oven melt butter along with onions and salt, sauté until onions are soft. Add garlic and cook additional 1 minute, stirring so not to burn.
2. Add cilantro and tomatoes, cook 1-2 minutes.
3. Add remaining ingredients minus the egg noodles.
4. Bring soup to a boil, reduce heat and simmer 45 minutes to1 hour.
5. With 10 minutes left in soup cooking time, bring water to boil to cook noodles. Cook noodles according to package. Drain noodles and add to soup.
6. Scoop a heaping bowl of soup and add your noodles
7. ENJOY and go back for seconds and thirds.
    

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