Talk about yum factor! You would never believe this is a soup made from leftovers: absolutely mouth watering and cheap. This is the kind of recipe you make to impress your friends during a recession or just to enjoy yourself. Aurora tested, boyfriend and roommate APPROVED!
1 small yellow onion, minced
1 1/2 pints chicken stock
1 pint san marzano tomatoes
1 cup white button mushrooms, diced
1 red pepper, thinly sliced
1/2 lb turkey slices (use your Thanksgiving leftovers or pieces of a turkey drumstick–dark meat works just as well)
3 T Tapatio hot sauce (or more to your taste)
1/2 C coaresly chopped cilantro
1 cup grated cheddar cheese
2 6″ tortillas, cut into strips
2 limes, cut into wedges
preheat oven to 350 degrees
1) saute onion in a medium sized stock pot over medium-high heat until onion is translucent.
2) add chicken stock and san marzano tomatoes to the pot. Stir to combine then transfer to a blender. In blender, pulse until mixture is smooth.
3) return pureed broth to stock pot and bring to a boil. Add diced mushrooms. Boil for two minutes then add thinly sliced red pepper. Reduce to a simmer.
4) Add pre-cooked turkey meat and Tapatio and stir until combined. Keep warm at a simmer.
5) toast tortilla strips in an oven at 350 degrees till nice and crunchy and golden brown. Top with sea salt.
6) To assemble: ladle soup into bowls and top with grated cheese, fresh cilantro, and toasted tortilla strips. Serve with limes to squeeze into soup.