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.
Turkey Tortilla Soup Recipe
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)
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.
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||15%|
|Total Sugars 3g|
|Vitamin C 14mg||71%|
|*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.|