My Leader Yummy – Turkey Nachos, New Mexico Tomato Soup | Recipes


While the Thanksgiving holiday is over, you may still have a few packets of leftover turkey in the freezer. Of course, you can make turkey salad or “Turkey-a-la-King” out of it, but that can be tedious year after year.

If you’re craving something completely different, check out these turkey nachos and New Mexico tomato soup recipes. The mix of Mexican spices in the soup compliments the cheesy nachos and makes this a delicious meal or snack.

Best of all, your family will never suspect they are eating leftovers!


1 (10 3/4 ounce) can of condensed cheddar cheese soup, undiluted

3/4 cup of your favorite salsa

1 cup chopped cooked turkey

1/2 cup crushed cheddar or Mexican cheese mix

Tortilla chips

Mix the soup and salsa in a small saucepan. Bring to a boil. Reduce heat; Stir in turkey and cook until warmed through.

Place in a serving bowl and sprinkle with grated cheese. Melt the cheese a little and serve warm with tortilla chips. Makes about 2 cups.

Note: Cooked chicken can be used instead of turkey.


One (11-ounce) can of condensed tomato soup

3/4 cup milk

1 (14 1/2 ounce) can of diced tomatoes

1 teaspoon (or to taste) chili powder

1/2 teaspoon of ground cumin

1/2 teaspoon of sugar

1/4 cup plain yogurt or sour cream

1/2 cup of crushed cheddar or Monterey Jack cheddar cheese, plus a little more to garnish

Chopped parsley or coriander for garnish

In a medium saucepan, mix the soup, milk, diced tomatoes, chilli powder, ground cumin, and sugar.

Bring to a boil over medium heat. Cover and simmer for 10 minutes. Scatter 1/2 cup of cheese on top.

Ladle in bowls; Top with extra grated cheese, a dollop of yoghurt or sour cream and sprinkle some parsley or coriander on top. Makes about 4 servings of one cup.

Brotherton offers website readers one outstanding recipe per week in the “My Leader Yummy” feature. Are you looking for a recipe that you can’t find? Email me at [email protected] and I’ll see if I have it.

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