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.
Jennifer Wood
November 21, 2020
That soup sounds so good! I will try it 😊. Thank you 👍