Tortilla Soup

Thanksgiving 48 Last Update: Oct 14, 2020 Created: Oct 14, 2020 Auther : Foodista.com
Tortilla Soup Tortilla Soup
  • Serves:
    5 People
  • Prepare Time:
    20 mins
  • Cooking Time:
    20 mins
  • Calories:
    -
  • Difficulty:
    Medium
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This soup can be a meal for your family or a group of friends when you include some additional nibbles of assorted cheeses like Monterrey Jack or Manchego, or smoked meats and sausages like chorizo.

One of my favorite recipes for Thanksgiving leftovers is to keep the turkey stock and make a spicy “Sopa de tortilla” served for lunch or a light dinner with cocktails. I like to add Poblano peppers to the stock of carrots, celery, and fresh cilantro. The turkey meat absorbs the spice of the peppers and becomes a rich broth that doesn’t need much else. The crunch of the tortilla chips and the creamy chunks of avocado transport you elsewhere; far from the remnants of your Thanksgiving turkey.

Ingredients

Directions

  1. Stock Instructions
  2. Drizzle 2 tablespoons of olive oil in the bottom of the large stockpot.
  3. Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.
  4. Peel two carrots and add the peels to the stockpot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
  5. Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stockpot
  6. Add water to your pot so that it is 3/4 full.
  7. Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one-quarter of your pot
  8. Remove turkey from the bone. Reserve the meat. Discard the bone
  9. Strain the soup by using a colander over another stockpot
  10. Discard the vegetables
  11. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.
  12. Soup Instructions
  13. In a blender add 1 8oz. can of organic stewed tomatoes and ¼ cup of olive oil, a pinch of salt and puree with roasted pepper* and set aside for later use.
  14. Add 2 carrots cubed to stock
  15. Add 2 celery stalks chopped to stock
  16. Cover and boil for 30 minutes until the vegetables are tender.
  17. Add 1/4cup increments pureed pepper-tomato mixture to your broth.
  18. Add 1/3 cup of turkey meat per cup of stock and allow simmering.
  19. Taste for salt and finish with a pinch of ground cumin

Serving:

Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store-bought tortilla chips. Top with fresh cilantro and cubes of avocado.

Roast 1 Poblano pepper stovetop or in your oven until charred and tender. Peel and devein the Poblano peppers*

Set a table with assorted cheeses or smoked meats, assorted tortilla chips, and a variety of dips (ranch dip, black bean, salsas).

Tortilla Soup



  • Serves: 5 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Medium

This soup can be a meal for your family or a group of friends when you include some additional nibbles of assorted cheeses like Monterrey Jack or Manchego, or smoked meats and sausages like chorizo.

One of my favorite recipes for Thanksgiving leftovers is to keep the turkey stock and make a spicy “Sopa de tortilla” served for lunch or a light dinner with cocktails. I like to add Poblano peppers to the stock of carrots, celery, and fresh cilantro. The turkey meat absorbs the spice of the peppers and becomes a rich broth that doesn’t need much else. The crunch of the tortilla chips and the creamy chunks of avocado transport you elsewhere; far from the remnants of your Thanksgiving turkey.

Ingredients

Directions

  1. Stock Instructions
  2. Drizzle 2 tablespoons of olive oil in the bottom of the large stockpot.
  3. Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.
  4. Peel two carrots and add the peels to the stockpot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
  5. Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stockpot
  6. Add water to your pot so that it is 3/4 full.
  7. Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one-quarter of your pot
  8. Remove turkey from the bone. Reserve the meat. Discard the bone
  9. Strain the soup by using a colander over another stockpot
  10. Discard the vegetables
  11. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.
  12. Soup Instructions
  13. In a blender add 1 8oz. can of organic stewed tomatoes and ¼ cup of olive oil, a pinch of salt and puree with roasted pepper* and set aside for later use.
  14. Add 2 carrots cubed to stock
  15. Add 2 celery stalks chopped to stock
  16. Cover and boil for 30 minutes until the vegetables are tender.
  17. Add 1/4cup increments pureed pepper-tomato mixture to your broth.
  18. Add 1/3 cup of turkey meat per cup of stock and allow simmering.
  19. Taste for salt and finish with a pinch of ground cumin

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