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Transform leftover turkey (or chicken!) into something delicious! This tortilla soup is full of fresh veggies and spices.
Are you all "turkey-ed out"? No, no, I didn't say "tuckered out" (though the two are a bit related), you heard me right- are you turkey-ed out? Don't worry, you're not alone. It's a seasonal malady that often occurs this time of the year in the U.S. and we came down with it at The Café this past weekend. After preparing and enjoying a traditional turkey dinner for Thanksgiving, we weren't really in the mood for much more turkey other than a sandwich or two. In fact, we were just plain tired of turkey (see, they are related - we were tuckered out on turkey)! My dilemma was that huge container of leftover meat staring at me each time I opened the refrigerator door.
Being in the mood for Mexican, I decided to give the leftovers a fun, flavorful facelift and set about making soup! Not just any soup, but a "south of the border" inspired soup with lots of fresh veggies, crushed tomatoes, green chiles, cilantro, chili powder, and cumin. I added fresh corn tortillas, not only to the soup itself where they melt into the broth providing a unique, delicious and authentic flavor, but also cut in strips and baked until crisp as a delightful topping.
We LOVED this soup! My husband, who's not a huge soup fan, ate THREE bowls for dinner the other night. The following morning we shot photos for the blog and guess what? After looking at that yummy stuff again and inhaling the intoxicating aroma as we took the pictures, we both ate the white bowls of soup pictured for breakfast! It's that good and we totally forgot about being "turkey-ed out".
If you don't have left-over turkey, this soup is just as delicious with grilled, roasted or even rotisserie chicken. It would be a wonderful and welcome treat to pull out of the fridge on a hectic pre-holiday evening when time is running short or when unexpected guests arrive. The recipe makes a lot, but it freezes well or makes a great meal for a crowd. Serve it with bowls of sour cream, chopped tomato, diced avocado, cilantro sprigs, Cotija cheese and the yummy crisp corn tortilla strips. Oh, and don't be surprised when your guests request second .............. or third helpings!
I'm sharing my soup on Stone Gable's On the Menu Monday.
- 2 tablespoons extra virgin olive oil
- 2 medium onions chopped in ¼-inch dice
- 3 stalks celery chopped in ¼-inch dice
- 4 medium carrots chopped in ¼-inch dice
- 4 teaspoons cumin
- 4 teaspoons chili powder
- 1 tablespoon oregano
- 1 teaspoon crushed or ground coriander
- 6 cloves garlic minced
- 8 - 6- inch corn tortillas cut in small pieces
- 2 ½ quarts low sodium chicken broth
- 2 28- ounce cans crushed tomatoes
- ½ cup finely chopped cilantro stems I use the lower stalks of the cilantro and save the leaves for garnishing the top. The stems have a ton of flavor and this is a great use for them. Just cut off any roots and/or brown ends and use the lower few inches
- 2-3 teaspoons kosher salt or fine sea salt to taste
- 4-6 cups shredded turkey or chicken
- 1 - 19- ounce bag frozen corn kernels I like the kind labeled "super sweet"
- 2 - 4- ounce cans green chiles
- 2 - 15- ounce can black beans drained and rinsed
- Suggested toppings:
- sour cream
- chopped tomatoes
- diced avocado
- cilantro sprigs
- Cotiga cheese crumbled
- Crispy Tortilla Strips see recipe below
- 6 6- inch corn tortillas cut in ¼ inch strips
- 2 tablespoons canola oil
- fine sea salt or kosher salt
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Heat the olive oil in a large pot or dutch oven over medium heat. Add onions, carrots, and celery and sauté until tender. Add the next 6 ingredients and cook stirring frequently for 2 minutes.
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Add chicken broth, crushed tomatoes, cilantro and salt and bring to a boil. Reduce to a simmer and cook for 45 minutes until all veggies are tender.
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Puree soup in batches with a regular blender or food processor or use a stick blender* to puree soup right in the pot.
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If using a regular blender or food processor, return pureed soup to the pot. Add turkey (or chicken), corn, green chiles and black beans. Simmer gently for another 10 minutes. Ladle into soup bowls and serve with toppings, if desired.
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Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.
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Pile tortilla strips onto the baking sheet and drizzle with the oil. Sprinkle generously with salt and toss with your fingers to coat.
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Spread strips out on the sheet pan. Bake in the oven until deep golden and crisp, stirring every few minutes for about 20 minutes Watch them carefully as they will easily burn.
Notes: I love my stick blender. They're inexpensive and indispensable in my kitchen. A stick blender makes preparing yummy soups like this a breeze.
Tricia says
This soup is a work of art! I have a little turkey left over but am afraid it will be gone soon. I love this kind of mean - I bet the flavors are wonderful. Hope you had a great Thanksgiving!
twodogsinthekitchen says
That sounds like a great idea! I like how you made it Mexican. I actually miss turkey on Thanksgiving. My MIL does non-traditional every year. This year it was a pork roast and a beef roast. I need to make a turkey, just to make one!! I'm missing out on all these good turkey recipes 🙂
The Café Sucré Farine says
Thanks for all the kind comments! And Cait, now that you've made it, I'll need to create something new for you! I have a few ideas .......... 🙂
Jennifer@ Peanut Butter and Peppers says
I love tortilla soup, it's one of my favorites and I love your spin on it using turkey!!
Cathy says
We love soup! I'll try this one out sometime. We were away for Thanksgiving, but I'll make a small turkey or turkey breast soon and then try out this soup with the leftovers. Loving the new look of the blog!
Caitlyn says
This was a-mazing mama!! Made it tonight and they gobbled it up. haha.....get it:)
C
renee @ Singing With Birds says
Hi Chris,
This soup looks amazing. I just finished pulling all the meat of my turkey's bones and was planning to make my traditional version. You have just derailed me and I'm so glad!
Angie's Recipes says
The soup looks so comforting and delish.
French Whisk says
Oh Gosh this looks delicious! And pretty darn healthy too! Can't wait to give it a try! Pinned!
Kitchen Riffs says
I'm one of those weird people who can't get enough turkey! We actually eat it several times a year because we like it so much (it's great in summer time on the grill). And I love to make soup with it! But I haven't made a Mexican-flavored turkey soup - I really should. This looks delish. Great photos, particularly the top one (I'm a sucker for overhead shots).
Dining Alone says
Looks delicious, I just wish my husband ate turkey, I know he would totally love this.
Erin @ Dinners, Dishes, and Desserts says
I love tortilla soup, it is one of my favorites. I love using leftover turkey it in too!
The Café Sucré Farine says
Beth, the tortillas actually melt as the soup simmers and impart a wonderful, authentic corn flavor to the soup. You won't know exactly what it is (if you didn't make the soup yourself) but you'll love the delicious flavor. I also add the crispy tortillas to the top of the soup for garnish and crunch.
Beth says
Question - Do you puree tortillas in the soup?
This recipe sounds delicious but I want to be
sure I'm reading it correctly. It sounds like you
have them both in the soup and as a topping.
Thanks.
Pam says
This soup looks and sounds delicious!
Roxana | Roxana's Home Baking says
i'm not turkey-ed out LOL but it's so cold outside a bowl of comforting soup is exactly what I need
Valerie says
I don't think it's possible to be turkey-ed out. This soup looks scrumptious!!
Jen Laceda | Tartine and Apron Strings says
I LOVE any kind of tortilla soup, especially anything with crispy tortilla - yum! Beautiful soup, Chris. I leave here wanting to take a sip (or two)!
Jean | Lemons & Anchovies says
I love all the spices in your soup--I would have inhaled this, too. 🙂
Jean | Lemons & Anchovies says
I love all the spices in your soup--I would have inhaled this, too. 🙂
Esther@thefussfreechef says
This sounds great, chris. I'm definitely saving this for a post christmas recipe, since we don't do thanksgiving here. Love the sour creamy combination. It's not something we have on a regular basis, so this would be a nice refreshing change.
Amelia says
Hi Chris, love your comfort soup, look very appetizing. I'm a soup person, a must have everyday. 🙂
Have a lovely week ahead.
Jill @ MadAboutMacarons says
We're not turkeyed at all yet in Paris but I'm so glad I popped in here for this amazing idea for Christmas time. Brilliant presentation too!
Laura (Tutti Dolci) says
With those wonderful spices and toppings, I know this soup is a winner!
Marina@Picnic at Marina says
Chris, I may I have a couple of bowls of this soup too? It sound so delicious, I think I can even smell it through the screen... cilantro and avocado, yes, I'll go for it... 🙂