Warming Up this Holiday Season with Tequila Lime Turkey Enchilada Soup

As we prepare for the holidays, I find that with the cold weather that is here, that having some great tasting soup on hand is ideal. Another item that we like to have on hand over the season for making drinks with when we are entertaining is some tequila, so when we were sent some of the Jenni Rivera La Gran Senora Tequila, I was excited to not only share it this season, but also cook with it!

The first thing I have to say is, when I saw that this was the Jenni Rivera Tequila, I was very excited to try it! For one it is a tequila that has been endorsed by a woman, and for two, Jenni Rivera was a beloved singer of one of my closest friends, so I knew she would also enjoy it this season as well! Just from the taste of this tequila, we found that we like how smooth it is, which really helped when deciding to use it in a soup.

I chose to make a Tequila Lime Turkey Enchilada Soup, using the Blanco we were sent. This soup turned out to be a great soup for the cold weather, and really came in handy for those sore throats we had in our home recently. I liked that with the amount of tequila that is used in the soup, you get the fainest of the tequila flavor, giving the broth an amazing flavor!

Tequila Lime Turkey Enchilada Soup

Ingredients needed:

2 Cartons Chicken Broth, 2 pounds turkey or chicken breasts, 2 medium carrots, 5 medium potatoes, 2 celery, 1/2 white onion, and 1 can of the hatch green chile enchilada sauce, 2 cups water, 1 lime, 1 bag of tortilla strips, and 2 shots of the Jenni Rivera Tequilla (Blanco)

Chop up the meat, you can use chicken in place of the turkey, dice the carrots, celery, potatoes and onion, then add the chicken broth, meat, carrots, celery, potatoes, onion, enchilada sauce, and water to a pot and mix. Also roll your lime (so you can get more juice out of it) and cut in half, squeeze both halves into the soup mixture and stir. Turn heat on high, and continue stirring until soup begins to boil. Then turn heat on medium, and let cook for 45 minutes, stirring occasionally.

Once the soup is finished cooking, spoon into bowls and sprinkle tortilla strips on the top, serve and enjoy!

Product received, thank you to 3 Crown Imports and the PR for supplying me with a product for this review, all opinions are my own.
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  1. Fiddlin' Dandi
    December 20, 2014 / 7:49 pm

    This is a very interesting, but also yummy sounding recipe!

  2. Janet W.
    December 26, 2014 / 2:00 pm

    I've been looking for some new, warm, recipe ideas! Delicious!

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