We spent one Thanksgiving out at the islands. A wonderful cold, crisp, sunny day but we ended up with monster turkey hangovers that no amount of turkey sandwiches could cure. I wondered what else I might do with the leftovers. That led me to look at my chicken tortilla soup recipe and I thought ‘Why not try it with turkey?’ It worked so well that now we sometimes buy a turkey breast (organic, please!) just to make this soup. Try it and let us know what you think. And if you like it, well now you have another cure for your Thanksgiving or Christmas turkey hangovers.
What you need
2 tablespoons extra virgin olive oil
1 large onion, chopped in medium dice
3 garlic cloves, chopped
14 oz can fire-roasted tomatoes
1 jalapeno, finely chopped
2 teaspoons ancho chile powder
½ teaspoon cumin
4 cups turkey stock (see Pantry)
Cooked turkey leftovers, cut into bite-sized pieces
For the garnish
Corn Tortillas, cut into strips and baked or fried
Avocado, cut into pieces
Lime, cut into wedges
Queso Fresco (or similar Mexican cheese), crumbled
What you do
Heat the olive oil in a large saucepan and sauté the onion and garlic until the onions are soft – about 10 minutes. Add the tomatoes, jalapeno, chile powder, cumin, and the stock. Simmer for about 25 minutes. Season with salt. Add the turkey pieces and simmer until heated through, about another 5 minutes.
While the stock is simmering, cut the tortillas into strips and bake or fry until they’re crispy.
Place most of the crisp tortilla chips in the bottom of the serving bowls. Ladle the soup and top with the garnishes and remaining tortilla strips.