Turkey Tortilla Soup

By cacelias

This is an excellent soup to make after Thanksgiving or Christmas with the leftover turkey! You could leave out the turkey, of course, to make it a vegetarian soup for Russ.

Recipe from Fine Cooking Magazine

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 to 2 cups vegetable oil (for frying tortilla strips)
• 1/2 cup yellow onion, finely diced
• 1 1/2 tablespoons chili powder
• 1 tablespoon tomato paste
• 1 quart homemade turkey or chicken broth
• 6 sprigs cilantro
• kosher salt
• 3- 6 inch corn tortillas, cut into 1/4 inch wide strips
• 1 cup shredded or diced leftover turkey
• 3/4 cup tomato, diced
• 1/2 cup fresh cooked corn kernels
• 1/2 cup black beans, drained and rinsed
• 1 ripe avocado, diced
• 1/4 cup queso fresco or feta cheese, crumbled
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons sour cream
• 1/2 lime, cut into wedges

Details

Servings 4

Preparation

Step 1

Heat the 1 tablespoon of oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and just beginning to brown, 3-5 minutes.

Add the chili powder and tomato paste and cook, stirring for 15-30 seconds; don't let the chili powder scorch.

Pour in the broth and scrape the bottom of the pan with the spoon to loosen any cooked-on bits. Add the cilantro sprigs and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the broth has reduced by about a third, and is very flavorful, about 20-30 minutes. Discard the cilantro sprigs and season to taste with salt.

While the broth reduces, fry the tortilla strips. Line a plate or tray with two layers of paper towels. Pour 1 inch of vegetable oil into a small, high sided sauce pan. If you have a candy thermometer, attach it to the pot. Heat the oil over medium heat until it reaches 350 degrees or until a tortilla strip sizzles immediately when dipped into the oil. Add 8-10 tortilla strips and scrunch them with tongs for a few seconds to give them a wavy shape. Fry until the bubbling subsides and the strips are crisp and very lightly browned, about 1 minute. Transfer to the paper towels to drain, and sprinkle with a little kosher salt while they are still hot. Repeat with remaining strips.

To serve the soup:
Divide the turkey, tomato, corn, beans, and tortilla strips between four soup bowls. If necessary, reheat the broth until it is pipping hot. Pour the broth over the ingredients in the bowls. Garnish with the avocado, cheese, cilantro, sour cream, and a big squeeze of lime juice. Serve immediately.