Just got home from NCTE and a school visit in PA. Got up early to beat the grocery-store-rush-on-the-day-before-Thanksgiving! This post is dedicated to my friends at Pleasant View Elementary in Red Lion, PA. During lunch, we shared what we were cooking for Thanksgiving. I told them about my delicious turkey tortilla soup recipe, and they asked me to please put it on my blog ASAP!
Just got back from the grocery store and have started Thanksgiving prep, so while the pies are baking, here’s that recipe for all of you who love to cook over the holidays.
Texas Tortilla Soup (adapted from Rotisserie for Beef & Bird recipe)
makes 6-8 servings
3 T. butter
1 large onion, chopped
1 fresh jalapeno, seeded and chopped
4 garlic cloves, minced
2 large carrots, diced
6 ribs celery, diced
leftover turkey (2-3 cups, chopped)
1 tsp. each: cumin, chili powder, salt, pepper
1/4 c. flour
14 oz. can diced tomatoes, including juice
6-8 cups turkey stock (I make mine from leftover turkey bones after Thanksgiving dinner)
8 corn tortillas, cut in strips and canola oil for frying them
garnishes: sour cream, avocados, shredded Cheddar cheese
Heat butter in large kettle and saute chopped veggies until tender. Then simmer for 5 minutes. Add seasonings and sprinkle with flour. Stir together to blend. Add tomatoes and stock. Simmer 1 hour. Add turkey and cook for 15 minutes more.
Drop tortilla strips into hot oil in frying pan and fry until crisp. Then drain on paper towels.
To serve, top each bowl of soup with tortilla strips, a dollop of sour cream, a few avocado slices and sprinkle with Cheddar cheese. Bon appetit, y’all!