Sunday, November 28, 2010

Thanksgiving Leftovers: Turkey Tortilla Soup

Did you save your turkey carcass?

I did. I put it in a pot with the leftover veggies from the veggie platter (half an onion not even chopped or peeled, carrots, mushrooms, celery and two crushed garlic cloves skin on), topped it with water and made the best broth ever. Once you've made your own stock, store bought stock will taste stale and flavorless. From this day forward, promise me that if you have leftover bones save it for stock.
Yesterday I started my Christmas cards and brainstorming for gifts. I was able to make this soup in about 20 minutes after the broth was finished.

Turkey Tortilla Soup
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 onion chopped
2 tbs olive oil
2 cloves of garlic minced
4 cups of turkey or chicken broth
1/2 cup of cilantro chopped
2 cups of chopped tomatoes (or canned tomatoes)
2 carrots sliced
1 1/2 cups of frozen or fresh corn
1/2 lime juiced
1 tbs salt
1 tbs sugar
1 tsp salt and pepper
1 1/2 cups of shredded turkey
A couple of sprigs of cilantro for garnish
1/2 cup of tortilla chips or pan fried tortilla strips for garnish
1/4 cup of shredded cheddar cheese for garnish

On medium heat pour oil into the soup pot. Once the oil swirls around the pot easily, add the chili powder, garlic powder and cumin. Cook until the spices are fragrant.
Next add the onion, jalapeno and garlic, cooking until soft. Throw the carrots, tomatoes, cilantro and corn on top and stir it up until all the ingredients in the pot are hot and releasing a good steam. Add the shredded turkey to the pot and top it off by squeezing the juice of half the lime and pouring 4 cups of chicken broth into the pot.
Season with salt, sugar and pepper and cook for 30 minutes until the carrots are soft.
While the soup is cooking, cut up corn tortillas into strips. In a small skillet pour a tablespoon of olive oil and put the pan on medium heat. When the oil is hot, throw the tortilla strips into the pan and cook until the tortilla strips are slightly golden. There is an easy shortcut if you don't have time, you can just use tortilla chips.
Once the soup is finished, ladle the soup into bowls and top it off with a couple of tortilla strips, a pinch of shredded cheddar cheese and cilantro. Other toppers for the soup include: sour cream, avocado, queso fresco, whatever is available.
Put on a good movie, grab a cerveza and relax. No need to do anything else for a couple of hours.


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