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Tortillaless Turkey Soup

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Got turkey leftovers? Try this easy and delicious soup recipe! This is one of my favorite “leftover” foods (you can use chicken too or just go vegetarian with some easy modifications).

My father-in-law in Texas taught this for me nine years ago and I might have changed it a little bit, but it still is considered a family tradition.


I guess this is a pretty basic tortilla soup recipe, but I don’t do tortilla strips with it, so let’s call it Tortillaless Turkey Soup.


Tortillaless Turkey Soup
1 big heaping soup bowl of turkey / chicken leftovers in small pieces
1 jalapeno pepper
bunch of green onions
butter
4 garlic gloves
1 32-ounce container of chicken broth
32 ounces of water
1/2 can (15-ounce) can of corn
1 large 28-ounce can of petite diced tomatoes
fresh cilantro


Serve with:
cut avocados
tortilla chips / tortilla strips
cut green onions
sour cream
grated Mexican style cheese


1. Place the whole jalapeno in the oven and broil it for 10 to 15 minutes until roasted—until the pepper looks all black. Cut the pepper open under cold running water, the cold water will make it easier to peel of the skin of the jalapeno. Peel the skin off and remove the seeds. Mince into small.


2. Cut the green onions in half and use only the white ends—cut the white ends of green onion. Mince garlic. Melt half of stick butter in a large soup pan. Add green onions and garlic gloves and saute for about ten minutes in medium heat (while jalapenos are in the oven). Be careful not to cook too long—unless you like the taste of roasted garlic. Sautéing will make garlic subtle and not to stand out too much from the soup.


3. Add minced jalapeno and saute a few more minutes, add butter or splash of chicken stock if needed.


4. Add half of the chicken broth, turn the stove to high. Add the can of tomatoes, corn and the turkey/chicken strips. Add rest of the chicken broth and water.


5. Mince fresh cilantro and add to the soup. (You can substitute to dry cumin, but for me the cilantro is a must.)


6. Cook on medium heat at least one hour—gets better the longer you cook. If you cook more than 1.5 hours, add more water or chicken broth.


7. Cut rest of the green onion in a serving bowl, as well as the avocado. Make quesadillas (tortillas and cheese—broil in oven for five minutes per side), tortilla strips (cut tortillas in strips and fry).


8. Additionally serve with sour cream and cheese.


Alterations:


Vegetarian:
Use vegetable broth instead of chicken broth
Use black beans instead of turkey


Kids’ noodle version:


handful of turkey/chicken leftovers in small pieces
a very few green onions
butter
1 garlic glove
1/2 32-ounce container of chicken broth
17 ounces of water
1/2 can (15-ounce) can of corn
(pinch of fresh cilantro)
handful of pasta shell / rotini etc.


I make this for the kids. Tomato allergies and the jalapeno prevent them from eating my version, so this is their favorite. I prepare it at the same time with the tortillaless turkey soup and then add a little bit of noodles (usually the pasta shells, but almost any kind of will work) for the last 15 minutes of cooking.

Originally published on SkimbacoLifestyle

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