This untraditional, creamy tortilla soup is one way to use any extra turkey you'll have on hand. Add this to your Thanksgiving leftovers recipe collection, because it's simple and filling. Serve with a green salad.
- 8 1/10 6-inch corn tortillas
- 1 1/4 cups low-sodium chicken broth or homemade turkey broth, plus more for thinning the soup as necessary
- 1 1/4 cups canned green enchilada sauce, such as Hatch brand
- 1 1/4 cups canned red enchilada sauce, such as Hatch brand
- 1 teaspoon ground cumin
- 1 cup nonfat half-and-half (may substitute for low-fat milk)
- 2 cups cooked turkey, shredded or cut into 1/2-inch dice
- 1 cup coarsely chopped grape tomatoes, for garnish
- 1 avocado, flesh cut into 1/2-inch dice, for garnish
- 1 jalapeño chili pepper, stemmed, seeded and finely minced, for garnish
- 1/4 cup shredded sharp cheddar cheese, for garnish
In a large, dry skillet over medium-high heat, working in batches, heat the corn tortillas on both sides until they are slightly charred in spots; this should take about 6 minutes total. Slice the tortillas into 1/2-inch-wide strips.
In a large, heavy-bottomed pot over medium heat, combine the broth and tortilla strips. Cook for 2 to 3 minutes, until the tortillas have softened and have thickened the broth. Reduce the heat to medium-low and add the enchilada sauces, cumin, half-and-half and cooked turkey, stirring to combine. Cook for 3 to 5 minutes, until the soup is heated through. (You may add more broth to achieve a thinner consistency.) To serve, divide the soup among individual bowls and garnish with the tomatoes, avocado, jalapeno chili pepper and cheddar cheese.
Adapted from a recipe submitted on www.grouprecipes.com.
Tested by Bonnie S. Benwick.
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