Like this recipe? Become a member for access to thousands more!
Soup isn’t an unusual destination for leftover roast turkey, but this soup is anything but ordinary. Based on a recipe for Chicken & Tortilla Soup by Fine Cooking’s former editor in chief and publisher, Martha Holmberg, this Mexican-style soup is bursting with all sorts of interesting flavors and textures. It’s light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it’s a perfect encore to the big feast.Serves two as a main course; may be doubled.
ingredients
1 Tbs. vegetable oil, plus 1-1/2 to 2 cups for frying the tortillas
1/2 cup finely diced yellow onion
1-1/2 Tbs. chili powder
1 Tbs. tomato paste
1 quart homemade turkey or chicken broth, or low-salt canned chicken broth
6 cilantro sprigs
Kosher salt
3 6-inch corn tortillas, cut into 1/4-inch-wide strips
1 cup shredded or medium-diced leftover roast turkey
3/4 cup medium-diced fresh tomato
1/2 cup cooked fresh corn kernels (or substitute thawed frozen corn)
1/2 cup canned black beans, rinsed and drained
Garnishes:
1/2 to 1 ripe avocado, mediumdiced
1/4 cup crumbled queso fresco or feta cheese
3 Tbs. chopped fresh cilantro
2 Tbs. sour cream, or to taste (optional)
1/2 lime, cut into wedges
how to make
Heat the 1 Tbs. oil in a medium (3-quart) saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and just beginning to brown, 3 to 5 minutes. Add the chili powder and tomato paste and cook, stirring, for 15 to 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, 20 to 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 saucepan (a 6-inch-diameter pan needs about 1-1/2 cups of oil). If you have a candy thermometer, attach it to the pot. Heat the oil over medium heat until it reaches 350°F, or until a tortilla strip sizzles immediately when dipped into the oil. Add 8 to 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 salt while they’re still hot. Repeat with the remaining strips.
Divide the turkey, tomato, corn, beans, and tortilla strips between two large soup bowls. If necessary, reheat the broth until it’s piping hot. Pour the broth over the ingredients in the bowls. Garnish with the avocado, cheese, cilantro, dollops of sour cream (if using), and big squeezes of lime juice. Serve immediately.
From Fine Cooking 81, pp. 87
photo: Scott Phillips
