The Day After: Easy Mexican Turkey Soup
Feeling a little heavy after the Thanksgiving food frenzy? Here’s a hot, nourishing, spicy soup that will take out a few of those leftovers and wake up your taste buds with the bright flavors of chilis, garlic, lime juice, cilantro, and other snappy garnishes. This is the way you’ll want to eat the day after Thanksgiving. And it’s easy.
Serves 4 for a first course, two for a meal
- 4 Cups homemade turkey broth or canned organic chicken broth
- 1-2 large garlic cloves, crushed into a pulp with a mortar and pestle
- 2-3 tablespoons Ancho or New Mexico chili purée, depending on taste (see note for instructions)
- One 15 ounce can organic chopped tomatoes with juice
- 2 small organic carrots, peeled and cut into bite-sized pieces
- 1-1/2 cups cooked, shredded organic, local, sustainable turkey meat
- Salt and pepper to taste
Garnishes:
- Diced Avocado
- Crumbled tortilla chips
- Fresh cilantro leaves
- Lime wedges
- Crumbled Feta or grated Jack cheese (optional)
In a medium soup-pot, heat the broth until simmering, add the garlic, chili purée, tomatoes and carrots and simmer until carrots are soft, but still retain a bit of crispness, 15-20 minutes.
Add salt and pepper to taste and shredded turkey. Simmer until warmed through.
Remove from heat, adjust seasonings and serve immediately with garnishes.
*Note: For chili purée: Soak 2-3 dried Ancho or New Mexico chilies in boiling water until soft (about 10 minutes). Purée the chilies in a blender with just enough of their soaking water to make a smooth, not too thick, paste. Leftover chili purée will keep in the refrigerator for one week or the freezer for 2 months.
Recipe Copyright 2008 Vanessa Barrington
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