This hearty and flavorful Mexican Turkey Soup is the perfect comfort food, brimming with tender turkey, vibrant vegetables, and a rich, warming broth. It's surprisingly easy to make, even for beginner cooks, and offers a delicious alternative to traditional chicken noodle soup. The vibrant blend of spices—cumin, chili powder, and oregano—creates a complex and satisfying flavor profile that will leave you wanting more. Imagine a cozy evening, savoring this soup's comforting warmth, perfect for a chilly night or a family gathering. This recipe is adaptable to your preferences; feel free to add your favorite vegetables or adjust the spice level to your liking.
Ready to experience the deliciousness of homemade Mexican Turkey Soup? This step-by-step guide will walk you through each stage of the process, from preparing the ingredients to achieving the perfect broth consistency and ensuring safe canning for long-term enjoyment. Let's get started!
Tools Needed
- Large pot
- Canner
- Jars
- Lids
- Rings
Ingredients
- Home canned tomatoes: 6 (14 ounce) cans
- Water: 6 cups
- Turkey broth: 6 cups
- Turkey meat: 3 cups (or more)
- Carrots: 1 1/2 cups
- Celery: 1 cup
- Onion: 1 large
- Jalapenos
- Corn: 1 pint
- Indian corn: 1 cup
- Garlic cloves: 4
- Cilantro
- Chili powder
- Red pepper flakes
- Slap Ya Mama seasoning
- Turmeric
- Salt
Step-by-Step Instructions
Step 1. Prepare the Soup
- Open home canned tomatoes. Add 6 cups of water and 6 cups of turkey broth to a pot.
- Add turkey meat, carrots, celery, onion, diced tomatoes, jalapenos, corn, Indian corn, and garlic cloves to the pot.
- Add cilantro, chili powder, red pepper flakes,Slap Ya Mama seasoning, turmeric, and salt. Bring to a boil.
- Simmer the soup.
Step 2. Prepare and Fill Jars
- Prepare jars and lids. Leave about 1 inch headspace in each jar.
- Wipe the rims of the jars with vinegar to ensure a good seal. Check for cracks or chips.
- Place rings on jars fingertip tight.
Step 3. Pressure Canning
- Process in a canner for 75 minutes at pressure, after pressure is reached.
- Turn off heat and let cool completely before opening canner.
Step 4. Cool, Check, and Store
- Remove jars from canner, check seals, wipe down jars, and label.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Consider sauteing garlic, onions, and jalapenos with some seasonings before adding to the pot.
- Add tomato juice later in the process to better control consistency.
- Use vinegar when wiping jar rims to prevent hard water spots.
Nutrition
- Calories: 600
- Fat: 15g
- Carbs: 70g
- Protein: 50g
FAQs
1. Can I use leftover cooked turkey in this recipe?
Absolutely! Using leftover turkey saves time. Just shred it and add it during the last 15 minutes of simmering.
2. How long will the canned soup last?
Properly canned, your Mexican Turkey Soup should last 12-18 months in a cool, dark pantry. Always check for spoilage before consuming.
3. What type of jars should I use for canning?
Use only mason jars specifically designed for canning, with new lids and rings. Make sure they are free of chips or cracks.
Enjoy the fruits of your labor! Your pantry is now stocked with delicious, homemade Mexican Turkey Soup, ready for whenever a comforting meal is needed. This recipe is a testament to the satisfaction of preserving your own food, offering a flavorful and convenient option anytime. Now, grab a bowl and savor the warmth and deliciousness of your perfectly canned soup!