It is with a tear in the eye that the Moose Hut concedes the last of the Thanksgiving leftovers HAS to go, now. Im DONE with turkey, at least for a little while, lol. And, if anyone is interested, this is an adapted version of an adapted recipe I made from a combination of recipes in Make it Fast, Cook it Slow. I think is will be wonderful! Mexican Soup 1 15oz can refried beans 2 15 oz cans black beans - drained 1 16 oz jar of hot salsa 1 qt chicken broth 1 cup frozen corn (fire roasted if you have it) 3 cloves minced garlic 1 tsp cumin 1/2 tsp ancho chile powder 1/4 tsp black pepper 1/4 tsp salt 1 lb leftover turkey pieces (I used a mixture of white/dark turkey that had been smoked here at the Moose Hut because thats how I roll! And, thats what I had, LOL! Originally, this is where the pound of boneless skinless chicken thigh goes, lol) 1 tbsp Tabasco if you are so inclined (as we are!) Combine into a 4 qt crock pot and cook on low for 8 hours if you are so inclined. If youre using leftover cooked meat like I am today, I cooked this magnificence on the stove for 30 minutes and its DONE! Yummy and filled today with hot smoky goodness from the smoked turkey. By pulling the skin off, and rubbing off most of the spice that was still on the meat, it toned down the strength of the smokiness which I think is a good thing. I find that smoked meats added to soups can really overwhelm the flavor with too much smokiness. Also, in this recipe in particular, it reminds me of chipotle flavor, which is nothing more than smoked jalapenos so Im all in for that with this soup! Thanksgiving...well miss you...until NEXT year!
Posted on: Wed, 03 Dec 2014 15:15:43 +0000
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