Turkey Tortilla Soup
Get a bonus meal from a roast turkey carcass. Turn it into a zesty Mexican soup with a choice of fixins.
- 1 turkey carcass, meat picked from bones and reserved
- 2 large onions, one quartered and one chopped
- 1 large carrot, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 bay leaf
- 4 tablespoons corn oil, divided , or
- 4 tablespoons vegetable oil, divided
- 6 corn tortillas, chopped into 1-inch pieces
- 1 large jalapeno pepper, seeded and chopped
- 2-3 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 can (14 oz) diced tomatoes
- 1-2 cup shredded leftover turkey meat (depending on what you have)
- salt and pepper
Place picked carcass in a large pot with the quartered onion, the carrot, celery and bay leaf, then add about 8 cups of cold water. Bring to a boil over high heat, then reduce heat to low, cover and simmer 1 1/2 hours. Strain stock, discard solids and reserve the pot.
Return the pot to medium-high heat with 3 tablespoons of the oil. Add chopped tortillas and cook, stirring often, until golden, 3 to 5 minutes. Add remaining oil, chopped onion, jalapeno and garlic; cook until vegetables soften, about 5 minutes. Add chili powder and cumin and cook, stirring, 2 minutes. Add the tomatoes and turkey stock and bring to a boil. Reduce to a simmer, stir in shredded turkey meat and heat through. Season to taste with salt and pepper.
Serve topped with your favorite fixins, such as: Tortilla chips, Crumbled queso fresco, Chopped avocado, Minced red onion, Fresh cilantro leaves, Sour cream, Lime wedges