This scrumptious and simple Tortilla Soup is an effective way to make use of up your leftover Thanksgiving turkey or hen.
Tortilla Soup
When you have leftover turkey or hen and want some dinner concepts, you’ll love this straightforward Tortilla Soup! The turkey (or hen) is simmered with onions, tomatoes and spices and topped with crispy strips of baked tortilla chips. If you want, add some avocado, cheese or bitter cream! Extra leftover turkey soup recipes you might like, Turkey Pot Pie Soup or Turkey Noodle Soup.
What Is Tortilla Soup?
Tortilla soup is a Mexican-inspired soup made with a tomato base mostly with hen however you should use turkey or beef in the event you choose. It’s simmered with spices and topped with crispy tortilla strips.
Tortilla Soup
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This scrumptious and simple Tortilla Soup is an effective way to make use of up your leftover Thanksgiving turkey or hen.
- 1 tablespoon extra-virgin olive oil
- 1 giant yellow onion, sliced skinny (about 1 cup)
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 15-ounce can crushed tomatoes
- 1 quart hen or turkey inventory, 4 cups
- 2 cups shredded cooked turkey meat, about 13 ounces
- Kosher salt and freshly floor black pepper, to style
- 4 6-inch corn tortillas
- 3 tablespoons vegetable oil
- chopped recent cilantro, for topping
- Further toppings: sliced avocado, Greek yogurt, bitter cream, shredded cheddar or jack cheese
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Preheat the oven to 350 levels F.
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In a 3-quart or bigger pot, warmth the oil over medium. Add the onion and cook dinner, stirring sometimes till mushy, about 5 minutes. Add the garlic, chili powder, and oregano and cook dinner, stirring typically till aromatic, about 3 minutes.
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Add the tomatoes and the inventory, increase the warmth to medium-high, and produce to a boil then decrease the warmth to medium-low and simmer for quarter-hour.
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Whereas the soup is simmering, brush every tortilla with the oil, then stack on a reducing board. Minimize the tortilla stack in half, then into 1/2-inch extensive strips.
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Prepare the strips on a sheet pan in a single layer (you might want to make use of multiple pan, or bake in rounds.) Season the strips with a couple of pinches of salt and bake till golden and crispy, about 10 minutes.
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Add the turkey meat to the soup pot and season with salt and pepper. Simmer for an additional 5 minutes to warmth the turkey meat.
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To serve, prime the soup with a handful of tortilla strips and cilantro, plus non-obligatory avocado, bitter cream and cheese.
Serving: 11/2 cups, Energy: 246kcal, Carbohydrates: 16g, Protein: 17g, Fats: 10g, Saturated Fats: 1.5g, Ldl cholesterol: 46mg, Sodium: 593mg, Fiber: 3g, Sugar: 4g
Key phrases: leftover turkey recipe, tortilla soup
