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Our first dish using the leftover turkey we ventured into the world of soups. Not just any soup, but a turkey tortilla soup with a beautiful stock strutting layers of flavor from the roasted carcass, celery, carrots, and fresh sprigs of rosemary and lemon thyme. After straining and seasoning the broth to taste, I swear, I could drink the consommé every night. Nevertheless, we wanted the broth to be a bit more robust so we enhanced the flavor with a tad of chile colorado sauce that was actually left over from making our red beef tamales last weekend. Ah, Thanksgiving leftovers — the possibilities are endless!

Turkey tortilla soup

For the soup:
10 cups Turkey broth (or a mixture of good quality chicken stock and water)
2 pasilla peppers, charred over a flame, skim removed, and sliced into thin strips
½ cup of chile colorado or salsa roja
3 tablespoons olive oil
½ medium yellow onion, chopped
4 cloves garlic, chopped
3 cups of shredded turkey (mixture of white and dark meat)
Ground black pepper to taste

Fresh cilantro sprigs
Fried corn tortilla strips
Crema Mexicana (optional)
Roasted pasilla pepper strips (optional)

Over a high flame, char the pasilla peppers. Place in a brown paper bag for about 15 minutes to softed the skin. Under cold water, remove all the excess skin, remove seeds and stems and slice into thin strips. Set the peppers aside as you will be using this later to garnish your soup.

In a medium frying pan, add the oil. Once the oil is hot, add the onions and saute for about three minutes, until they are translucent and soft. Add the garlic and cook for one more minute until fragrant. Remove mixture from heat.

In a blender, add the chile Colorado, onions and garlic. Puree.

In a large stock pot over medium high heat, add the broth. Cook for about 10 minutes and then add the turkey and chile Colorado mixture, stirring frequently. Reduce the heat to low and cover stock pot. Allow the soup to cook for a good 20 minutes. Taste and season with more kosher salt and ground black pepper to your liking.

Serve in soup bowls and garnish with fried corn tortillas, a dollop of cream, cilantro leaves, and the strips of pasilla peppers.

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