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Turkey Tortilla Soup |
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Serves: 4
Print this Recipe
(Sopa de Tortilla con Pavo)
Category: Chicken and Turkey Soups
Have leftover turkey? Make turkey soup with vegetables and crisp strips of fried tortillas. It's a meal in a bowl.
4 (6- to 7-inch) corn tortillas, cut into thin strips 1/4 inch wide and fried
__Fried Corn Tortilla Chips and Strips ..........Click the Edit tab and select this entry to follow preparation instructions.
1/2 medium white onion, chopped
2 cloves garlic (medium), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried marjoram
4 cups turkey broth from Basic Cooked Turkey Breast (see Poultry)
1 tablespoon tomato paste
1 to 2 teaspoons pasilla or ancho chili powder
1/4 pound thin green beans, cut into 1-inch pieces
2 medium carrots, peeled and thinly sliced crosswise
1 cup shredded or diced turkey meat
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
1. Fry the tortilla strips until crisp and light brown. Drain on paper towels. Add 1 tablespoon of the frying oil to a large saucepan and cook the onion and garlic until they begin to brown, 3 to 4 minutes. Add the oregano, marjoram, broth, tomato paste, and ground chile. Bring to a boil over medium-high heat.
2. Add the beans and carrots. Cook, over medium heat, until the vegetables are tender, about 12 minutes. Add the turkey and salt. Cook until the soup is completely heated through, 4 to 5 minutes.
3. Divide the tortilla strips among 4 soup bowls. Ladle the hot soup into the bowls. Garnish with cilantro. Serve with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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