So you’ve feasted, you’ve given thanks, you’ve clinked glasses, and we all know you tip toed into the kitchen in the middle of the night to have an extra spoonful of pie. I’m not judging – it’s Thanksgiving. I’m right there with ya. But now with the quiet calm of post Thanksgiving revelry, you are left with a world of leftovers. Yes, you can make your turkey sandwiches with cranberry spread across them, or reheat a plate of mashed potatoes and turkey, but by the second day I’m all about using the key ingredients and changing the flavor profile. My favorite meal with Thanksgiving leftovers is my Turkey Tortilla Soup. It’s so satisfying, shakes up your tastebuds, and uses all of that glorious leftover turkey plus a few additional veg. Avoid the crowds for Black Friday, stay in your pajamas all day, and make this palate pleasing soup. Que rico!
The TIG Turkey Tortilla Soup
INGREDIENTS
1 large onion (chopped)
4 cloves of garlic (minced)
1 28 oz can of whole peeled tomatoes
1 tbsp olive oil
2 tsp of chili powder (if you have ancho chili powder, even better!)
2 tsp of oregano
3 cups of chicken broth
1 cup of corn (fresh is best but canned corn works too!)
1 can of black beans
1 small can of green chills
1 zucchini, sliced in small chunks
1 avocado
leftover turkey meat (shredded)
1 handful of fresh cilantro
2 limes
Tortilla chips
Cotija or jack cheese shredded (optional)
Sour cream (optional)
Salt and pepper to taste
DIRECTIONS
In medium stockpot, heat olive oil, then add the onions and garlic with a dash of salt.
Mix and add oregano, chili powder and sautee for ten minutes until onions are soft.
Add the chunks of zucchini, black beans, green chilies, corn, and stir, allowing the flavors to blend for a few minutes.
Add can of tomatoes with their juices and break up the tomatoes with a fork in the pot. Then add chicken stock and stir all ingredients.
Add shredded turkey and reduce the heat to a simmer for a good hour. **You can absolutely pull this and eat it sooner, but I love to let all the flavors meld. **
Spoon soup into bowls, crush a small handful of tortilla chips into each bowl and garnish with a squeeze of lime, sliced avocados, a dollop of sour cream & sprinkle of cheese (optional) and some fresh cilantro.
Cheers to happy hearts and full bellies!
