Recipe by Marisa
"Leftover turkey on hand? Try this soup, it's so good I make it year round with either turkey or chicken meat. Serve with tortilla chips on the side."
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1 1/4 cups
12 (6 inch)
corn tortillas, cut into 1/2 inch strips
1 1/4 cups
green enchilada sauce
1 1/4 cups
red enchilada sauce
cooked turkey, chopped
jalapeno pepper, seeded and minced
avocado - peeled, pitted and diced
shredded Cheddar cheese
This is an awesome recipe! I followed the advice of others and started with olive oil, onion and garlic. I then threw in a can of tomatoes with chopped jalopeno's, a can of black beans and a can of corn. The soup is wonderful. My sister thought it was fabulous and my coworkers wanted the recipe. Will definitely be making this often.
this receipe was so timely, right after the Thanksgiving celebration. I added a number of ingredients that I thought really added to the flavor. Simmered turkey bones w/generous chunks of meat with the enchilda sauce. Meanwhile, saute 1 onion, 4 garlic cloves, 1/2 c chopped celery, 1 red pepper, then added to the broth. Add 1 c. frozen corn; salt & pepper to taste. Heat then add half n-half & 1/2 c. sour cream; heat slightly. Right before serving, add 2 minced cloves garlic, chopped cilantro & chopped green onion.
This soup is excellent. You can use leftover turkey or chicken. I fry the tortilla strips and place them on top of the soup to give it an extra crunch.
I tried this recipe with my leftover Christmas Turkey. Everyone fell in love with this soup even those who don't care for spicy foods! I had so many requests that I had to make it again for New Years Eve. This recipe will definitely be added to my families Holiday Favorites cookbook.
I just made this soup and am eating it as I write this review! It is really good--nice and spicey. I did make a few changes... I left out the half & half to save on calories. I then added another can of chicken broth, a small can of green chilis & frozen corn. The soup was plenty thick with the corn tortillas. Oh, I also added the jalapenos and cup of tomatoes to the mix, rather than adding it after serving. Great use of leftover turkey! UPDATE: 11/30/2008. I made this soup again tonight (Thanksgiving leftovers again!). I added an entire box of chicken broth, one diced jalapeno, and a can of rotel tomatoes, and left out the half and half. I also added a cup of frozen corn. We topped with sour cream, shredded cheese, and avocado slices. I'm pretty sure the corn tortillas are supposed to be mushy, otherwise the recipe would have you add them just before serving. They serve to thicken the soup and add flavor. My husband and 7 year old had seconds--they love it!
We have made this soup several times and it is a hit every time. Extremely easy and very delicous.
This soup is awesome! My daughter-in-law makes a huge pot of it every Christmas and serves it with piping hot cornbread. Heaven in a bowl!
My tortilla pieces got soggy. Something was definitely missing. I didn't like it but my husband did. He'll eat anything though.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Tortilla Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 405
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