Turkey tortilla soup

Gluten Free, Soy Free

8 - 12 Servings, 111 Calories/Serving

180 – 210 Minutes

Every year, the day after Thanksgiving, Chef Justine hosts a poker party for all the friends she didn’t get to celebrate with the day before and serves this soup. It makes quick work of the leftover turkey and offers a spicy flavor palate that contrasts with the rich food consumed the day before. There are a lot of parts to this soup, but it comes together easily if you break it down. I chop the vegetables for the stock when I making the Thanksgiving stuffing, since it includes many of the same ingredients.Once the turkey is carved and the carcass is clean, I throw it in the stockpot with the aromatics, and set it to simmer while we eat dessert and clean up. I also make the chile and tomato base a few days ahead and refrigerate it before I also make the soup base the day before since I’m busy in the kitchen then anyway. If you happen to end up without any leftovers, you can add shredded rotisserie chicken instead. Turkey Jook

Ingredients

  • Turkey stock:
  • 1 white onion
  • 1 to 2 carrots
  • 2 to 3 celery ribs
  • 5 sprigs fresh flat-leaf parsley
  • 1 leftover carcass of one 10- to 20-pound roasted turkey - cut or torn into large pieces
  • 2 quarts water
  • Tortilla soup base:
  • Tortilla soup:
  • Garnishes:
  • 2 dried Ancho chiles
  • 3 dried New Mexican chiles
  • 1 to 2 jalapeños - optional
  • 4 to 6 garlic cloves - unpeeled
  • 1 pound Roma tomatoes
  • 6 cups turkey stock
  • 3 cups leftover turkey meat - shredded
  • 4 corn tortillas
  • 1 large avocado
  • Small bunch cilantro
  • 3 ounces queso fresco
  • 2 to 3 red radishes
  • 2 limes

Instructions

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