Onion: ½ cup chopped onion
Garlic: 2 minced garlic cloves
Chili pepper: 2 fresh yellow chilli peppers, chopped or 3 tablespoons chilli paste
Cilantro: 2 cups cilantro leaves (without the stems)
Broth: 4 cups of turkey broth
Turkey: Leftovers from the roasted turkey
Carrots: 1/2 cup chopped carrot
Potatoes: 3 smashed yellow potatoes
Corn: 3 corn ears
Cooked rice: 1/2 cup of rice
Beer: 1 cup of stout beer (optional)
Peas: 1/4 cup
Try Pía León's simple recipe for turning leftover turkey carcass and trimmings from Christmas day into a delicious, hearty soup by adding potatoes, corn, carrots and cilantro seeds, among other ingredients. See all the recipe steps below.
Method
Sauté the onion and garlic until the onion is soft and lightly browned, then add the minced garlic.
Meanwhile, process the chilli pepper with the cilantro leaves and ¼ cup of water in the blender.
Add the broth to the mixture of onions and garlic. Stir in the beer, shredded turkey meat, carrots, corn, and rice. Bring to a boil, reduce heat to a minimum, and cook with the lid on for about 30 minutes.
Add the potatoes and cook until soft. If the soup is too thick, add more broth.
