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Turkey Tortilla Soup Recipe

Name: Turkey Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 1 large onion, finely diced; 1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces; 1 whole poblano pepper, seeds and stem removed, finely diced; 2 ancho chilies; 2 cloves garlic, grated on a microplane grater; 2 cups peanut oil for frying tortilla strips; 2 pasilla chilies; 2 quarts low sodium canned or homemade chicken or turkey broth; 2 tablespoons vegetable oil; 2 teaspoons ground cumin; 2 whole chipotle chilies canned in adobo sauce plus 1 tablespoon sauce; 4 corn tortillas, cut in half, then sliced crosswise into 1/2-inch strips; Kosher Salt; sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving

Category
Soup
Cusine
Mexican

What do you need?

How to make?

Ingredients

2 cups peanut oil for frying tortilla strips

4 corn tortillas, cut in half, then sliced crosswise into 1/2-inch strips

Kosher Salt

2 pasilla chilies

2 ancho chilies

2 whole chipotle chilies canned in adobo sauce plus 1 tablespoon sauce

2 quarts low sodium canned or homemade chicken or turkey broth

2 tablespoons vegetable oil

1 large onion, finely diced

1 whole poblano pepper, seeds and stem removed, finely diced

2 cloves garlic, grated on a microplane grater

2 teaspoons ground cumin

1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces

sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving

Directions

Heat peanut oil to 350 degrees F in a dutch oven or wok over high heat. Add tortilla strips and fry, agitating with a metal spider or slotted spatula until strips are crisp, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside. Combine all chilis in a medium saucepan and add half of the chicken broth. Simmer over medium-high heat until the chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth. While chilies are simmering, heat vegetable oil in a large saucepan or Dutch oven over high heat until shimmering. Add the onions and poblano pepper and cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining chicken broth. Add chili purée from step 2 as soon as it is ready. Bring to a boil over high heat, reduce to a simmer, add turkey meat, and cook until flavors have blended, about 5 minutes. Season to taste with salt. Serve hot, passing tortilla strips, scallions, cilantro, avocado, jalapeños, and lime wedges at the table.