Turkey Tortilla Soup

This happens to be one of my favorite ways to use the left-over turkey from Thanksgiving.  So easy to put together and the homemade turkey stock makes all the difference.  Indulge!

INGREDIENTS

1 ancho chile, stemmed and seeded

One 28 oz. can diced tomatoes in juice (preferable fire-roasted)

2 tablespoons olive oil

1 medium white onion, finely chopped

4 garlic cloves, finely diced

8 cups homemade turkey stock (you can use chicken broth if needed)

1 teaspoon cumin

1 Tablespoon chili powder

1 large epazote sprig, if you have one (excited our neighborhood HEB started carrying this herb

Leftover turkey from Thanksgiving chopped (you could easily use chicken if needed about 4 chicken breast, chopped)

GARNISHES

1 large avocado, diced

1 ½ cups shredded cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar can be used as well.  I personally used Queso Oaxaca which is a Mexican fresh cheese, delish)

4 or 5 corn tortilla cut in strips and lightly fried and dusted with chili powder or paprika (you could also use broken tortilla chips)

1 cup of cilantro leaves

1 large lime, cut into wedges, for serving

  

DIRECTIONS

In a large dry cast iron skillet over medium heat, quickly toast the chile by pressing it flat for a few seconds, then flipping it over and pressing it again.  Break the chile into pieces and put in a blender jar along with the tomatoes with their juice.

Heat the oil in a medium saucepan over medium heat.  Add onion and garlic and cook, stirring frequently until golden brown, about 7 minutes.  Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible and transfer to the blender.  Process until smooth, depending on your blender you made to strain if large pieces of chile exist.

Return to the pan to medium-high heat.  When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes.  Add the broth, turkey, chili powder, cumin and epazote, if using.  Reduce the heat to medium-low and simmer for 30 minutes.  Taste and season with salt if needed.

To serve ladle the soup into the bowls and add desired garnishes.