*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is an awesome recipe! I followed the advice of others and started with olive oil onion and garlic. I then threw in a can of tomatoes with chopped jalopeno's a can of black beans and a can of corn. The soup is wonderful. My sister thought it was fabulous and my coworkers wanted the recipe. Will definitely be making this often.
I tried this recipe with my leftover Christmas Turkey. Everyone fell in love with this soup even those who don't care for spicy foods! I had so many requests that I had to make it again for New Years Eve. This recipe will definitely be added to my families Holiday Favorites cookbook.
I just made this soup and am eating it as I write this review! It is really good--nice and spicey. I did make a few changes... I left out the half & half to save on calories. I then added another can of chicken broth a small can of green chilis & frozen corn. The soup was plenty thick with the corn tortillas. Oh I also added the jalapenos and cup of tomatoes to the mix rather than adding it after serving. Great use of leftover turkey! UPDATE: 11/30/2008. I made this soup again tonight (Thanksgiving leftovers again!). I added an entire box of chicken broth one diced jalapeno and a can of rotel tomatoes and left out the half and half. I also added a cup of frozen corn. We topped with sour cream shredded cheese and avocado slices. I'm pretty sure the corn tortillas are supposed to be mushy otherwise the recipe would have you add them just before serving. They serve to thicken the soup and add flavor. My husband and 7 year old had seconds--they love it!
this receipe was so timely right after the Thanksgiving celebration. I added a number of ingredients that I thought really added to the flavor. Simmered turkey bones w/generous chunks of meat with the enchilda sauce. Meanwhile saute 1 onion 4 garlic cloves 1/2 c chopped celery 1 red pepper then added to the broth. Add 1 c. frozen corn; salt & pepper to taste. Heat then add half n-half & 1/2 c. sour cream; heat slightly. Right before serving add 2 minced cloves garlic chopped cilantro & chopped green onion.