Here’s one way to use up your leftover turkey. It’s especially nice that it has a different flavor profile from standard Thanksgiving fare, but will work even with a Thanksgiving-flavored bird. I achieve the fresh cilantro by freezing it in chicken broth when I have extra. One ice cube is basically 2 Tbsp.
We serve Tabasco, chives, diced tomato, cheddar cheese, and sour cream on the side. We often have cornbread.
Recipe courtesy of The Big Red Cookbook from Betty Crocker
1 Tbsp vegetable oil
1 medium onion, chopped
2 cloves of garlic, chopped
3 cups of chicken broth
2 Tbsp fresh cilantro
2 Tbsp lime juice
1 tsp ground cumin
½ tsp dried oregano
¼ tsp red pepper sauce
¼ tsp salt
1 can (11 ounces) of corn
2 cups chopped cooked chicken or turkey
- Heat oil in 4-Quart Dutch oven over medium heat.
- Cook onions and garlic until tender.
- Add all remaining ingredients except chicken/turkey. Heat to boiling. Reduce heat and simmer uncovered for 20 minutes.
- Add chicken/turkey and simmer until hot.
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