My Favourite Use For Leftover Turkey
If you happen to’re staring down a fridge filled with Thanksgiving leftovers, this turkey tortilla soup is hands-down my favourite approach to take pleasure in leftover turkey. ♡
This recipe is a turkey twist on my longtime favourite sopa azteca, that includes crispy tortilla strips and essentially the most scrumptious tomato-chile broth. (I all the time joke that I may drink a mug filled with this broth every day as an alternative of espresso, I actually adore it a lot.) Its wealthy and smoky chile taste tastes prefer it has simmered all day, however the entire soup truly comes collectively surprisingly shortly.
You probably have an additional 5 minutes, I extremely extremely advocate frying your individual tortilla strips to layer in, which add the perfect texture and taste to every chew. However in the event you’re in a pinch, crumbled tortilla chips work nice too. Load it up with all your favourite toppings and luxuriate in! I do know you’re going to like this one!
Recipe Suggestions
Listed below are a couple of easy ideas to assist your soup prove additional scrumptious:
- Toast the chile nicely. Give your dried chile sufficient warmth to blister frivolously. This wakes up its taste and provides essentially the most scrumptious depth of taste to the broth.
- Don’t skip the lime. The squeeze of recent lime on the finish brightens the entire pot. I all the time serve lime wedges with every bowl too in case individuals would love additional.
- Fry the tortilla strips recent. It’s price the additional step — they add such nice texture and recent taste. (However in the event you don’t have time, simply crumble some tortilla chips!)
- Season generously. Style on the finish and alter with salt, pepper, and lime till the flavors all pop.
Recipe Variations
Customise your bowl with any of those simple swaps and add-ins:
- Add veggies. Corn, zucchini, diced bell peppers, or spinach would all fold in superbly close to the tip of cooking.
- Use totally different beans. Pinto or kidney beans would work nicely too.
- Use hen. If you happen to don’t have leftover turkey, shredded rotisserie hen makes a wonderful substitute.
- Make it spicy. Add a chopped jalapeño when sautéing the onions, or splash in some scorching sauce to style.
- Make it creamy. Stir in a splash of heavy cream or swirl in crema proper earlier than serving.
- Add much more toppings. Radishes, pickled onions, crushed tortilla chips, toasted pepitas…there are such a lot of enjoyable substances you possibly can add right here!
FAQ
Sure, it reheats superbly! Simply retailer the tortilla strips individually (at room temperature) in order that they keep crisp.
Undoubtedly, you possibly can freeze the soup (with out the tortilla strips or toppings) for as much as 3 months.
Use whichever you’ll find. Guajillo chiles additionally work. However in the event you can’t entry any dried chiles, add 1–2 teaspoons of chili powder for a considerably comparable taste profile.
Positive! Use vegetable inventory and swap the turkey for additional beans, diced candy potatoes, or your favourite veggies.
Description
This turkey tortilla soup options leftover turkey simmered in a smoky, vibrant tomato-chile broth, topped with crispy tortilla strips and all of your favourite fixings.
Turkey Tortilla Soup:
- 1 giant dried pasilla chile (or dried ancho chile), stemmed and seeded
- 1 tablespoon olive oil
- 1 small white or yellow onion, peeled and diced
- 3 giant cloves garlic, minced
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups shredded cooked turkey
- 4 cups good-quality hen or vegetable inventory
- 1/4 teaspoon dried oregano
- wonderful sea salt and freshly cracked black pepper
- juice of 1 small lime, plus extra to style
- toppings: sliced avocado, crumbled queso fresco or shredded cheese, recent cilantro, additional lime wedges
Crispy Tortilla Strips:
- 4 small corn tortillas
- impartial oil (akin to vegetable or canola), for frying
- wonderful sea salt
- Toast the chile. Briefly toast the dried chile by rigorously holding it with tongs about an inch over a fuel flame, turning for a couple of seconds till blistered and aromatic. (Or when you have an electrical range, warmth a dry skillet over medium-high and press the chile down for a couple of seconds per facet till blistered and aromatic.) Switch the chile to a blender or meals processor and put aside.
- Sauté the veggies. Warmth the olive oil in a big stockpot over medium-high warmth. Add the onion and sauté for about 5 minutes, stirring often, till softened. Add the garlic and sauté for 1–2 minutes extra till aromatic. Utilizing a slotted spoon, switch the onion and garlic to the blender with the chiles.
- Mix the broth. Add the fire-roasted tomatoes to the blender together with about 1 cup of the inventory (simply sufficient to assist the combination purée simply). Mix till utterly clean and no giant chile items stay.
- Simmer. Pour the blended combination again into the stockpot. Add the remaining inventory, beans, shredded turkey, and oregano. Deliver to a simmer over medium-high warmth, then scale back warmth to medium-low and prepare dinner uncovered for 5-10 minutes to let the flavors meld.
- Put together the add-ins. Whereas the broth simmers, slice the corn tortillas into skinny strips. Warmth ¼ inch of impartial oil in a skillet over medium-high. Fry the strips in batches for 1–2 minutes per facet till crisp and golden, then switch to a paper towel–lined plate and sprinkle with salt.
- Season. Squeeze within the lime juice and stir to mix. Style and season with extra salt, pepper, or lime if wanted.
- Serve. Ladle the new soup into bowls over a handful of tortilla strips. Add any toppings you like — avocado, cheese, cilantro, additional lime — and luxuriate in immediately!
