Leftover Turkey Tortilla Soup - Recipes from LT

Looking to stretch your Turkey Leftovers beyond sandwiches? Get creative for brunch!

Leftover Turkey Tortilla Soup

By Angie Quaale

October 13, 2009

Ingredients:

• 2 teaspoons Mexican style chili powder
• 1 small cooking onion finely chopped
• 3 tbsp. olive oil
• 4 cups homemade turkey or chicken stock
• 1 16-ounce can stewed diced tomatoes
• 1 10-ounce package frozen corn
• 1 can white kidney beans (drained & rinsed)
• 2 cups diced cooked turkey (leftovers are perfect)
• 1 cup coarsely broken corn tortilla chips
• 2 teaspoons minced fresh jalapeño
• 4 tablespoons shredded cheddar or mozza
• 1 whole lime
• ¼ cup freshly chopped cilantro for garnish

Instructions:

• Place onion, olive oil & chili powder in heavy medium saucepan. Stir over low heat just until fragrant and the onion starts to sweat, about 3 minutes.
• Add broth and tomatoes with their juices. Increase heat and bring to boil.
• Add corn, beans, turkey, 1/3 cup corn chips and minced jalapeño. Simmer until vegetables are tender, about 10 minutes.
• Season soup to taste with salt & pepper and your favorite hot sauce if you like a bit more heat. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips, some shredded cheese and cilantro serve with a fresh lime wedge for squeezing.