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Ingredients
- 1 Cup Young Guns Hot Green Chile
- 1-1/2 Cups Of Leftover Turkey, Cubed Or Shredded
- 6 Slices Center-Cut Bacon
- 1 Cup Chopped Onion
- 1 Cup Chopped Celery
- 1 Clove Garlic, Minced
- 1/2 Cup Chopped Cilantro
- Corn Kernels From Five Ears Of Fresh Corn
- 2 Cups Fat-Free Chicken Broth
- 1/3 Cup Half And Half
- 1/4 Tsp. Ground Black Pepper
- 1/2 Tsp. Teaspoon Salt
Ingredients
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Instructions
- In a large Dutch oven over medium-high heat cook bacon until it begins to brown. Remove bacon, drain on paper towels and crumble. Set aside.
- Add onion, celery and cilantro and saute until cooked through and onions and celery are done.
- Add corn kernels, Young Guns Hot Green Chile and Turkey, cook two minutes, stirring occasionally. Add broth, bring to a boil and cook 4 minutes.
- Add half and half, pepper and salt and heat through, but don’t boil.
- Crumble bacon bits over soup.
Recipe Notes
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