I maybe love turkey leftovers even more than I love turkey the first time around… especially when they’re used to make this perfectly, fabulously delicious turkey tortilla soup (a loose interpretation of Rachael Ray’s tortilla soup). The secret ingredient is a couple of handfuls of tortilla chips that are pureed with some of the soup broth (Jordi’s genius addition).
If you have some leftover turkey just waiting to be transformed into deliciousness, make yourself some of this tasty goodness today.
3 cups turkey stock
1 lb. leftover turkey, shredded
1 bay leaf
1 T extra virgin olive oil
4 slices bacon, cooked and chopped (optional, but good)
4 cloves garlic
1 small can green chilies (or four whole green chiles, chopped)
2 cans rotel (or southwest mix tomatoes), including liquid
salt (to taste)
shredded mozzarella or cheddar cheese
tortilla chips (reserve 2 handfuls for soup)
1) heat oil in stockpot, add onions and garlic and saute until tender. add can of tomatoes and green chiles and let simmer 5-7 minutes
2) add stock, turkey, bacon, bay leaf and salt. bring to a boil, reduce heat and let simmer for 15-20 minutes
3) while soup is simmering, ladle one cup of broth into a blender, add two large handfuls of tortilla chips and puree until smooth. add mixture back to the soup.
4) garnish and enjoy!