Tortilla Soup


Make Tortilla Soup in just minutes—sumptuous!

Leftover turkey? Make it into something that doesn’t remotely taste like Thanksgiving—our delicious Tortilla Soup. Yum!

Ammon made it for his dinner turn tonight. I don’t think I would have been this adventurous because I thought I was tired of the taste of turkey for now, but turned out so sumptuous (my word for the very best yummy food)!

Tortilla Soup

1 red pepper, sliced thinly
1 clove minced garlic
1 medium onion, sliced
1 tablespoon olive oil
1 small can green chiles
2 cups turkey broth
4 cups chicken broth (or use all turkey broth or all chicken broth)
2 cups cooked chopped turkey (or chicken) meat
1 teaspoon cumin
1 (6 oz.) olives, cut in half
2 cans kernel corn
2 cups whole tomatoes with juice, blended until smooth
Salt to taste

Put in serving bowls on table:

10 corn tortillas, cut into strips 1/4″ x 3″
1/2 to 1 cup jack cheese, grated
Fresh cilantro, chopped

Using a soup pot, saute onion, red pepper, and garlic in olive oil until tender. Add green chiles, cumin, broth, corn and tomatoes. Add turkey meat. Simmer until flavors blended from 5 to 20 minutes.

To serve, place a handful of tortilla strips into a soup bowl, sprinkling generously with shredded cheese. Ladle hot soup on top. Dot with sour cream and chopped cilantro. Serves 6.

Really satisfying and delicious!

(From Hopkins Healthy Home Cooking)

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