Ample Bites froze some of the leftover Thanksgiving turkey to use in a soup. Spicy Turkey-Tortilla Soup uses Mexican flavors to produce a light soup that goes beyond the normal Turkey Noodle variations.
This soup incorporates a dash of unsweetened cocoa powder to impart a slight mole flavor. The soup is finished with baked tortilla strips and scallions, jalapenos, avocado and lime wedges.
Spicy Turkey-Tortilla Soup
(Mark Kelly, 2012)
2 Tbsp extra-virgin olive oil
1 large red onion, finely chopped
2 large carrots, peeled and roughly chopped
¼ cup roughly chopped cilantro stems, plus ½ cup cilantro leaves for garnish
2 garlic cloves, smashed
2 1/4 tsp ground coriander, divided
2 1/4 tsp ground cumin, divided
2 1/4 tsp dried oregano, divided
2 Tbsp unsweetened cocoa powder
2 ¼ tsp kosher salt, divided
10 cups low-sodium chicken broth
1/2 tsp cayenne pepper
2 6-inch corn tortillas
Non-stick cooking spray
3 cups cooked, shredded turkey breast
2 scallions, white and light green parts only, thinly sliced
1 jalapeno, thinly sliced into rings
½ avocado, peeled and chopped into small pieces
1 lime, cut into wedges
Preheat oven to 375F. In a large pot over medium heat add oil and heat 1 minute. Add the onion and carrot and cook, stirring occasionally, until tender and soft, about 10 minutes. Stir in the cilantro stems, garlic, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 tablespoon cocoa powder and 2 teaspoons salt. Cook until the garlic is fragrant, about 1 minute, then pour in the chicken broth and bring to a boil. Reduce the heat to medium-low and gently simmer for 20 minutes. Re-season with 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 tablespoon cocoa powder.
While the soup is simmering, make tortilla strips. In a small bowl, combine the remaining coriander, cumin, oregano, ¼ teaspoon salt and cayenne pepper. Place the tortilla on a cutting board and lightly coat each side with cooking spray. Sprinkle both sides of the tortillas with the spice mixture, then slice into 1/8-to1/4-inch-thick strips. Place the strips on a rimmed baking sheet and bake in the oven until crisp, stirring midway through, for about 8 to 10 minutes.
Strain the broth into a bowl, discard the solids and return the broth to the pot. Add the shredded turkey and cook over medium heat until the turkey is warmed through, 5 to 8 minutes. Divide the soup between bowls and add some scallion, jalapeno, avocado, cilantro leaves and tortilla strips to each bowl. Serve with a lime wedge.
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