Sooo if you’re like me, perhaps you have a mountain of turkey leftover.
If you do. AND you’re sick of turkey sandwiches, then it’s time to Tex-mex-ify your leftover turkey with this turkey tortilla soup.
The best thing about this soup, other than you use up turkey, is the doughy corn tortillas you create. Do you have to make your own corn tortillas? No. But it’ll be optimal tastiness if you do.
Speaking of tastiness, what was the most delicious things you ate this Thanksgiving? Mine had to be Andrew’s mom’s sweet potato casserole. It was made with orange juice and cognac and topped with brown sugar and pecans. So delish that when it was time for pie I was trying to decide between having more sweet potato casserole or a slice of pecan pie.
Our Thanksgiving this year is split 2 days with Andrew’s parents and 2 days with my parents. Do you have a holiday routine? Tell me your ways while I tell you about this soup.
In goes any veggies you have in your fridge + leftover turkey + the raw corn tortillas you whipped up. Some of the raw corn tortillas will break apart and make the soup turn creamy, which is always good.
These thick corn tortilla strips are pretty much like doughy cornbread dumplings. Which means you will be pleased if you like doughy things. Which I do. This we know.
May your soul be cozy.
Leftover Turkey Tortilla Soup with Thick Corn Tortillas
Yield: serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
leftover turkey tortilla soup
3 tablespoons olive oil
1 small yellow onion, roughly chopped
1 tablespoon garlic, finely minced
1 red bell pepper, minced
1 zucchini, sliced into 1/2" rounds and quartered
1/2 cup your favorite salsa
1/3 cup BBQ sauce
3 tablespoons chili powder
1 1/2 teaspoon cumin
5 cups chicken broth
2 cups leftover turkey
doughy homemade corn tortilla strips
1 cup masa
3/4 hot water
1/4 teaspoon salt
In a large pot, heat olive oil over medium heat. Add in onion and cook for 10 minutes, stirring frequently, until soft. Add in zucchini, red bell pepper and garlic. Cook for 2 minutes. Stir in chili powder, cumin, turkey, salsa and BBQ sauce. Pour in chicken broth and bring to a simmer. Cover and simmer for 30 minutes.
Meanwhile, make your dough corn tortilla strips. In a bowl, combine masa and salt. Stir in hot water and mix until a dough forms. Roll into a ball and place on a floured surface. Using a rolling pin to roll out into 1/2" thickness. Cut into strips and add into your soup after the soup has been cooking for 30 minutes. Add in strips and cook for 10 more minutes. Serve warm.