Turkey Tortilla Soup

Round two of inventing Thanksgiving leftovers and we’re only left with the turkey. It is still a bit blustery out and we’re fighting colds left and right, so a soup made perfect sense. In case you are new to our blog, Bryan isn’t a huge soup fan, although I think I’m converting him as I love soup. As long as the soup is chunky and we’re able to add things to the soup (chips, crackers, etc.), he’ll eat it.

Yesterday, we picked the carcass for leftover turkey meat and simmered the carcass in some water with celery, onion, shallots, peppercorns, 1 T. chicken bouillon and some salt for a few hours to create stock. The stock sat overnight and the fat was skimmed off after it cooled. The stock was warmed again on the stove and the leftover turkey stock from Thanksgiving (used to make the gravy) was added to the stock.

Other items added to the stock and simmered on the stove for a few hours:

  • 4 carrots, peeled and sliced
  • 1 onion, diced
  • 1 extra large jalapeno, diced (I left the seeds in because we wanted the soup to have some heat. Add more jalapenos to taste, if you’d like additional heat.)
  • 2 tomatoes, diced
  • 1 can white corn kernels
  • 1/2 C. frozen corn
  • Juice of 1 lime

To prep the tortilla chips:

  • Slice corn tortillas into strips and bake with paprika and garlic salt sprinkled over them on a cookie sheet until crisp – in a 375 degree oven for 12 minutes.

To prep your soup:

  • Add turkey into the bottom of your bowl and pour soup over the turkey. Top with crunched up tortilla strips, fresh cilantro and shredded Monterrey jack cheese. You could also top with sour cream, sliced green onions, etc.

Related posts:

  1. Thanksgiving Leftovers Reinvented
  2. Easy Football Playoffs Chili Recipe
  3. Split-pea soup, old-people style
  4. Matzo ball soup with carrots and daikon
  5. Tater Tot Hot Dish

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.