Turkey (or Chicken) Poblano Soup

     Not sure what to do with leftover turkey or chicken?  Try pressure canning some Poblano Soup.  If not canning - make my Poblano Chowder and follow my recipe for that HERE.   This soup is one of our favorite ways to use up leftovers from our Thanksgiving turkey.  It's a mildly spicy and yet very savory soup. I do not 'thicken' this Soup into a Chowder when canning because butter and cream are food items that cannot be canned safely.  This recipe is great either way!    Enjoy! Diane  

Turkey (or Chicken)  Poblano Soup *for Pressure Canning

Ingredients: 
1 Tbs Olive oil 
3 carrots, peeled and diced
2 onions, diced
2 Tbs garlic, minced
3 - 4  poblano peppers, chopped and seeds removed *wear gloves 
1 tsp canning salt
1/2 tsp ground black pepper
1/2 tsp dried ground cumin
1/4 tsp dried thyme
12 cups  turkey or chicken broth
3-4 cups  cooked boneless skinless turkey or chicken, diced
11 oz can of whole kernel corn or one pint of home canned corn

Directions:
In a large soup pot over medium heat, saute carrots, onions, garlic, poblano peppers and seasonings in olive oil, for about five minutes. Add in broth and corn. Stir in meat (turkey or chicken); Bring to a boil then reduce heat and let simmer about 10 minutes.  
Prepare Pressure Canner.  Fill jars half-way with solids and top off to 1" head-space with broth. Pressure Can:
Weighted Gauge 10 lbs/ Dial Gauge 11 lbs sea level *adjusting for altitude.  
Pints:  60 minutes     Quarts:  85 minutes

Optional: Add Upon Heating to Serve as a Chowder ~ Per Quart: 
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp hot pepper sauce,  or to taste
1/4 cup heavy cream *preferred, or milk
1/2 cup Soup that you've canned * opened for heating **see below

Open Quart of Pressure Canned Soup, pour into stockpot, bring to a low boil 5 minutes.  In a skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladle half cup of **hot liquid from heated soup into skillet, whisking constantly. Pour mixture from the skillet into the stockpot, stirring to blend - cooking 3 to 5 minutes longer, until entire soup mixture thickens. Stir in hot sauce and cream.  Serve Hot.  
 
Yield:  4-5 Quarts 

Recipe Adapted for Pressure Canning by: Diane Baker 
Original Recipe from: Margie Slentz/Goosberry Patch, "The Christmas Table Cookbook"
Photo by: Diane Baker for Canning and Cooking at Home

​Recipe Notes: 
Pressure Canned at the NCHFP "Soup Guideline Timing" (additional time added for the corn in this soup included in timing above): Celery is omitted from "canned" version because it does not have its own stand-alone vegetable timing with the NCHFP.