Turkey Tortilla Soup

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!

serves 8

Ingredients:

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)

Garnish

1/2 C coaresly chopped cilantro

1 cup grated cheddar cheese

2  6″ tortillas, cut into strips

2 limes, cut into wedges

(sour cream-optional)

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.

Enjoy!

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2 thoughts on “Turkey Tortilla Soup

  1. Pingback: Take some Stock in Stock « Cooking with Aurora

  2. Pingback: Broccoli Cheddar Soup « Cooking with Aurora

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