Turkey, Chorizo, and Chipotle Stoup with Corn Cakes Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 tablespoons extra-virgin olive oil
1/2 pound chorizo, chopped (buy precooked)
2 pounds ground turkey breast
1 medium onion, chopped
3 garlic cloves, chopped
1 rounded tablespoon chili powder
2 chipotles in adobo, chopped
Salt to taste
1 cup Mexican Beer
2 cups chicken broth
1 can (28 ounces) chopped stewed tomatoes
1 can (15 ounces) red kidney beans, drained
1 package (5ounces) corn muffin mix
8 ounces pepper-jack cheese shredded
2 tablespoon of butter
|
|
Directions: |
Directions:Heat a 5 qt pan over medium heat. Add oil and chorizo, brown 1 minute.
Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onion, garlic, chili powder, and chipotles.
Cook another 5 minutes.
Season with salt. Add beer and cook another minute. Stirring to loosen any bits from the bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan or a pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill or pan with butter. Ladle batter onto pan in 3 inch cakes; cook until golden. 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm.
Pour stoup into bowls and top with cheese-corn cakes. |
|
Number Of
Servings: |
Number Of
Servings:4 with leftovers |
Personal
Notes: |
Personal
Notes: Jenni and I would make this at college all the time. We loved making stoups!
|
|
This recipe for Turkey, Chorizo, and Chipotle Stoup with Corn Cakes is from