Okay, this is a crazy recipe post! There is absolutely no measuring whatsoever!!! It’s a “just go for it” kind of thing. I love to make white chicken chili whenever I have leftover roast chicken. So I decided to use leftover turkey from Thanksgiving to make this. This is how I did it.
I made the turkey for the family get-together on my side, so after Scott carved it that left me with the “carcass” – you know, the bones – though there was still some skin, meat bits and so on stuck to them… So I threw it all in a pot with some water, celery, carrot, onion, garlic and simmered it on the stove – a few hours later, I had oh, less than 2 quarts of stock/broth (stock is from bones; broth is from meat – ergo my stock/broth ingredient) that I strained into a pitcher. A lot of effort for not so much stock/broth, but it’s rich and tasty and really, I didn’t have to do anything except rearrange the bones occasionally in the pot as they simmered…. So – once in the pitcher, the fat rose to the top. I put it in the fridge overnight to harden the fat and make it easier to remove. The next day I removed the fat and plopped the stock/broth into a pot (yes, plopped – the stock/broth becomes fairly solid in the refrigerator from the gelatin in the bones – it will turn to liquid as soon as you heat it). I added some water, and a little chicken broth because the stock/broth all by itself did not look like it would make very much soup. I also added:
Leftover turky (white meat!)
Chopped Jalapeno and Serrano peppers (The Big Pepper Freeze)
Salsa Verde (Salsa Verde) – I add this for extra flavor and the tomatillos add a little body (thickening) to the soup
Sweet Corn (I used frozen but you can also use canned white shoepeg corn – Green Giant)
White Northern Beans (I used canned, very well rinsed)
Fresh Mushrooms, diced
I brought it to a boil, then simmered it for 30 minutes or so. The stock/broth was very rich so I cut up some lemon wedges and put a squeeze into the soup bowl. (I would have used lime, but I did not have any – the lemon surprised me – it was very good in the soup) I added some shredded cheese and tortilla chips. Sour cream and diced avocado are also perfect condiments for this soup.