After a day spent indulging in butter, cream, dessert and lots and lots of starch, I’m looking for something clean tasting and zesty to eat. Here’s a super simple soup for your leftover turkey (or chicken another day).
The broth has the warmth of pureed chilies and garlic, all zipped up with plenty of fresh lime juice and flavorful garnishes. If you’re feeling a little lethargic, this is definitely a lazy day soup. Just pick up the ingredients along with your last minute Thanksgiving shopping and it can be thrown together in a snap the day after. The only step that takes the tiniest amount of effort is the chili puree.
Easy Turkey Tortilla Soup
serves 4 for a first course, two for a meal
4 cups homemade turkey broth or canned chicken broth
1-2 large garlic cloves, crushed into a pulp
2-3 tablespoons Ancho or New Mexico chili purée, depending on taste (see note for instructions)
One 15 ounce can chopped tomatoes with juice
2 small carrots, cut into bite-sized pieces
1-1/2 cups cooked, shredded turkey meat
Salt and pepper to taste
Crumbled tortilla chips
Fresh cilantro leaves
Crumbled queso fresco (optional)
In a medium soup-pot, heat the broth until simmering, add the garlic, chili purée, tomatoes and carrots and simmer until carrots are soft, but still retain a bit of crispness, 15-20 minutes.
Add salt and pepper to taste and shredded turkey. Simmer until warmed through.
Remove from heat, adjust seasonings and serve immediately with garnishes.
For chili purée: Soak 2-3 dried Ancho or New Mexico chilies in boiling water until soft (about 10 minutes). Purée the chilies in a blender with just enough of their soaking water to make a smooth, not too thick, paste. Leftover chili purée will keep in the refrigerator for one week or the freezer for 2 months.