Soup isn’t an unusual destination for leftover roast turkey, but this soup is anything but ordinary. Based on a recipe for Chicken and Tortilla Soup by Fine Cooking’s former editor in chief and publisher, Martha Holmberg, this Mexican-style soup is bursting with all sorts of interesting flavors and textures. It’s light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it’s a perfect encore to the big feast. Looking for more recipes for your turkey encore? Browse our Guide to Thanksgiving for recipes that do more than just make great use of your Thanksgiving leftovers.
Category: Soups, Stews and Chili
Cuisine: not set
1 Tbs. vegetable oil plus 1-1/2 to 2 cups for frying the tortillas
1/2 cup finely diced yellow onion
1-1/2 Tbs. chili powder
1 Tbs. tomato paste
1 quart homemade turkey or chicken broth or low-salt canned chicken broth
6 cilantro sprigs
3 6- inch corn tortillas cut into 1/4-inch-wide strips
1 cup shredded or medium-diced leftover roast turkey
3/4 cup medium-diced fresh tomato
1/2 cup cooked fresh corn kernels (or substitute thawed fr
1/2 cup canned black beans rinsed and drained
1/2 to 1 ripe avocado medium-diced
1/4 cup crumbled queso fresco or feta cheese
3 Tbs. chopped fresh cilantro
2 Tbs. sour cream or to taste (optional)
1/2 lime, cut into wedges
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