© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/4 oz TURKEY BASE
1-1/2 qt water, boiling
1 tbsp vegetable oil
6 oz yellow onions, diced, 1/4-inch
6 oz yellow bell peppers, diced, 1/4-inch
1-1/2 lbs PULLED DICED MIXED TURKEY, cooked
1-1/2 lbs great Northern beans, canned and well drained
12 oz green chiles, canned, drained, 1/4-inch dice
12 oz tomatillos, canned, drained, 1/4-inch dice
2 tbsp salt-free Mexican blend
6 oz Cheddar cheese, shredded
Prepare turkey broth by combining turkey base and water. Stir until base dissolves. Reserve hot.
In a stock pot, heat oil.
Add onion and yellow pepper. Saute until tender.
Add reserved broth, turkey, beans, chiles, tomatillos and seasoning blend. Simmer for 15 to 20 minutes. Minimum internal temperature should be at least 165 degrees F. Hold hot (140 degrees F or above) for service or cool quickly to internal temperature of 40 degrees F or below.
For service: Garnish each 6 ounce portion with cheese.
Yields: 1 Gallon
Note: Shelf Life: Use within 24 to 48 hours. Reheat quickly (per HACCP) to internal temperature of 165 degrees F.
Serving Size 1 cup
Total Calories 190
Calories from Fat 60
Total Fat 6 g
% Daily Total Fat 9
Saturated Fat 3 g
% Daily Saturated Fat 15
Cholesterol 55 g
% Daily Cholesterol 18
Sodium 430 mg
% Daily Sodium 18
Total Carbohydrates 13 g
% Daily Total Carbohydrates 4
Dietary Fiber 5 g
% Daily Dietary Fiber 2
Sugars 2 g
Protein 20 g
% Daily Protein 4
% Daily Vitamin C 45
% Daily Calcium 15
% Daily Iron 10