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.