Turkey Tortilla Soup
Sopa de Tortilla con PavoHave leftover turkey? Make turkey soup with vegetables and crisp strips of fried tortillas. It's a meal in a bowl.
Ingrediënten
Makes 4 servings
- 4 corn tortillas cut into thin strips ¼ inch wide and fried (Fried Corn Tortilla Chips and Strips)
- ½ medium white onion chopped
- 2 medium garlic cloves finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon dried marjoram
- 4 cups turkey broth from Basic Cooked Turkey Breast
- 1 tablespoon tomato paste
- 1 to 2 teaspoons pasilla or ancho chili powder
- ¼ pound thin green beans cut into 1-inch pieces
- 2 medium carrots peeled and thinly sliced crosswise
- 1 cup shredded or diced turkey meat
- ¼ teaspoon salt or to taste
- 2 tablespoons chopped fresh cilantro
- 1 lime cut into wedges
Instructies
- 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.
- 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.
- Divide the tortilla strips among 4 soup bowls.
- Ladle the hot soup into the bowls.
- Garnish with cilantro.
- Serve with lime wedges.
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