Soup…comfort food at its finest. Warm, filling, delicious and it reminds you of childhood. And I love it because you can change a recipe 16 times and it almost always tastes good! Not to mention how many different types of soup there are! From chili to bisque, we make one almost every week and then stick half in the freezer and then we always have a back-up meal! Canned soup doesn’t even compare, in fact, I don’t even remember the last time I purchased a can of soup. Then again, I am married to a Chef. Homemade stock, well, homemade EVERYTHING is the norm around here.
Everyone makes soup after Thanksgiving! You have all those bones that need to be turned into stock, leftover veggies, not to mention TURKEY! Thanksgiving night we turned half of our bones into stock that cooked all night keeping our home smelling of Thanksgiving for at least 12 extra hours 🙂 Oh how I LOVE that smell! So yesterday I overheard someone talking about tortilla soup and IMMEDIATELY knew we had to make it!!!! I looked in the fridge to see what we had…Matt had made this awesome salsa last weekend for taco night and we had a ton leftover, there were organic GMO-free corn tortillas, stock and turkey…PERFECT! SO here’s what I did…
Turkey Tortilla Soup
4 – 6 c cups of turkey/chicken stock
2 c salsa (I used homemade salsa)
6 corn tortillas
1 orange bell pepper (red or yellow is fine as well)
2 c chopped/diced turkey (cooked)
1/2 t cumin
1 t oregano
salt and pepper
For Garnish (all optional):
diced bell peppers and/or tomatoes
non-fat greek yogurt
Warm the tortillas over an open flame….char to desired burntness. Put in blender with the stock, salsa, and bell pepper. Pulverize. Pour into a saucepan and bring to a boil, then turn down and let simmer. Shred zucchini and add to soup along with turkey and spices. Serve with choice of toppings.
Additional add ins: fresh organic corn, black beans, tomatoes, sauteed onions and bell peppers, chopped spinach.