Author Notes
This is a favorite at our house - perfect for a chilly afternoon and a great way to use the leftovers - and it is easily expandable in case you need a big pot of something to serve a crowd during a football game. —aargersi
Ingredients
- crunchy cumin tortilla strips
-
3
corn tortillas
-
2 teaspoons
cumin
-
non stick spray
- turkey soup
-
1
yellow onion
-
2 tablespoons
olive oil
-
2
cloves garlic
-
1
rib celery
-
1
carrot
-
1/2
green bell pepper
-
1
ancho chili
-
1 1/2 cups
chopped tomato
-
2
medium tomatillos
-
1
lime
-
1/2 cup
frozen corn
-
3 cups
low salt chicken broth
-
1 teaspoon
cumin
-
shredded jack cheese
-
sliced avocado
-
cilantro leaves
-
2 cups
chopped or shredded turkey
-
lime wheels for garnish
Directions
- crunchy cumin tortilla strips
-
Heat the oven to 350. Cut the tortillas in half, then into strips. Spray a cookie sheet with non-stick spray, then spread the tortilla strips out evenly. Spray them with non-stick spray then sprinkle with cumin. Bake them until crunchy, tossing and stirring 2-3 times while they bake (app 20-25 minutes)
- turkey soup
-
chop the onions, celery, carrot, tomatillo and garlic. In a large saucepan, saute the onion on med-high heat until it begins to sweat. Add the cumin, celery, carrot and garlic. Add the turkey and saute another minute or so. Add the broth, corn, tomato and tomatillo. Bring to a simmer. Remove the stem and seeds from the ancho and tear it into pieces and add them to the soup. Simmer for 15-20 minutes. Taste and adjust salt and pepper as needed. Squeeze in the juice of the lime and stir in the chopped cilantro.
-
To serve, spoon the hot soup into a bowl. Sprinkle with jack cheese, and add the tortilla strips, sliced avocado and cilantro leaves, garnish with lime to serve.
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
See what other Food52ers are saying.