Turkey Tortilla Soup Recipe

Name: Turkey Tortilla Soup Recipe
Total time: 30 min
Yield: 6
Ingredients: 2 cups peanut oil for frying tortilla strips (see note); 4 corn tortillas, cut in half, then sliced crosswise into 1/2-inch strips (see note); Kosher Salt; 2 pasilla chiles; 2 ancho chiles; 2 whole chipotle chiles canned in adobo sauce plus 1 tablespoon sauce; 2 quarts low-sodium canned or homemade chicken or turkey broth; 2 tablespoons vegetable oil; 1 large onion, finely diced; 1 whole poblano pepper, seeds and stem removed, finely diced; 2 cloves garlic, grated on a microplane grater; 2 teaspoons ground cumin; 1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces; Sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving

Note: You can use store-bought tortilla strips or crumbled tortilla chips if desired. For a milder flavor, remove one ancho and one pasilla chili and replace 1 cup chicken stock in step three with 1 (14.4-ounce) can of diced tomatoes with their juice or Ro*Tel tomatoes.

Thanksgiving Leftovers: Turkey Tortilla Soup

Turkey Tortilla Soup Recipe

Active 30 mins

Total 30 mins

Serves 4 to 6 servings

2 cups peanut oil for frying tortilla strips (see note)
4 corn tortillas, cut in half, then sliced crosswise into 1/2-inch strips (see note)
Kosher salt
2 pasilla chiles
2 ancho chiles
2 whole chipotle chiles canned in adobo sauce plus 1 tablespoon sauce
2 quarts low-sodium canned or homemade chicken or turkey broth
2 tablespoons vegetable oil
1 large onion, finely diced
1 whole poblano pepper, seeds and stem removed, finely diced
2 cloves garlic, grated on a microplane grater
2 teaspoons ground cumin
1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces
Sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving

Heat peanut oil to 350°F in a dutch oven or wok over high heat. Add tortilla strips and fry, agitating with a metal spider or slotted spatula until strips are crisp, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside.
Combine all chilis in a medium saucepan and add half of the chicken broth. Simmer over medium-high heat until the chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth.
While chilies are simmering, heat vegetable oil in a large saucepan or Dutch oven over high heat until shimmering. Add the onions and poblano pepper and cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining chicken broth. Add chili purée from step 2 as soon as it is ready.
Bring to a boil over high heat, reduce to a simmer, add turkey meat, and cook until flavors have blended, about 5 minutes. Season to taste with salt. Serve hot, passing tortilla strips, scallions, cilantro, avocado, jalapeños, and lime wedges at the table.

This Recipe Appears In

Thanksgiving Leftovers: Turkey Tortilla Soup

Nutrition Facts (per serving)
357	Calories
14g	Fat
28g	Carbs
32g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	357
% Daily Value*
Total Fat 14g	19%
Saturated Fat 2g	12%
Cholesterol 76mg	25%
Sodium 461mg	20%
Total Carbohydrate 28g	10%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 32g
Vitamin C 14mg	71%
Calcium 88mg	7%
Iron 3mg	18%
Potassium 771mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)