We love this fast, authentic, easy-to-make soup (and Rockin’ Robin’s site), and I recently added this recipe to my leftover turkey recipe collection. When Arie came home for spring break, this soup was her first meal request. When she left, Ro requested it. I always make a double batch. Click here for the link
My alterations include using my own homegrown sweet onion and going heavy on the garlic, both of which I fry along with leftover turkey (or chicken) bones. I substitute about 3c. of my own frozen, cored but unpeeled tomatoes for the canned tomatoes and skip pureeing anything. I consider the cooked chicken optional, usually adding a cup or so but far less than what’s called for (and I’m usually a voracious carnivore). For my double batch, I add 3 c. of our own frozen corn and 1/4 c. of my own salsa, adding 1-2 t. chipotle chili pepper powder. For the double batch, I use 2 T. of turkey or chicken Better than Bouillon and fill my pot with our good well water and cook down to taste before adding the corn and meat. I also use sea salt to taste, along with the Worcestershire sauce, which I usually triple (or more).
I have two salsa recipes, one vinegar-based like Pace’s and one cumin-based like Mexican Village’s. I’ve tried them both in this soup with good results. Lately I’ve been skipping the sour cream and cheese toppings without missing them and appreciate the reduced calories.