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CATALINA POTATO-TURKEY SOUP
You can make this taste almost like that turkey dinner again...well, almost anyway.
Serves: 4
Prep.Time: 45 minutes
1 medium Onion -- chopped
1 clove Garlic
2 tablespoons Vegetable Oil
1 can Tomato Paste (6-oz.)
6 cups Chicken Broth
2 large Potatoes -- peeled and cubed
2 cups cubed cooked turkey
1/2 teaspoon dried Oregano
1/4 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons chopped fresh Cilantro, or 1 tablespoon dried Cilantro leaves
3/4 cup shredded Monterey Jack Cheese
In a Dutch oven, saute onion and whole garlic clove in oil until onion is soft; mash garlic with a fork. Add tomato paste and broth, blending well to dissolve tomato paste. Add the potatoes; bring to a boil; cover and simmer 10 minutes. Add turkey and seasonings and simmer 5 minutes. Just before serving, stir in cilantro and cheese; heat through until cheese is melted.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved