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)!
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.
(From Hopkins Healthy Home Cooking)