Turkey Tortilla Soup

So I’m sure everyone back home is doing last-minute shopping for their Thanksgiving meal Thursday. The turkey is probably defrosting and brining as I type this. Here in Germany, though, Thanksgiving came early. Actually, it came early and twice. Two weeks ago, I celebrated potluck-style with some of my American colleagues and then last Saturday, I hosted a sit-down Thanksgiving dinner. Both of which were a huge success and left me looking to get into my most comfortable pj pants asap.

When all the guests went home, though, I discovered I still had about half a turkey on my hands. Turkey sandwiches are delicious, but I can only eat so many. Soup, though, that is where it's at. Especially now that it’s freezing outside. To spice things up, I decide to do a Mexican inspired soup instead of the standard turkey noodle. 

The recipe is so fast and so easy. It will be on the table in 30 minutes. Plus, it is so, so, so much better than any canned soup. The chipotle chili in adobe sauce really adds a smokey kick of flavor. Squeeze some lime on before serving and enjoy!

What to love:

· Low fat: Turkey is low in fat and this recipe does not add much more.

· Low carb: Unlike many soups, this one has no pasta or potatoes in it. Just a sprinkling of sliced, toasted corn tortillas.
· High protein: Even without the extra carbs, one serving of this will keep you full for hours and help build muscles thanks to the meat and beans.
· High fiber: The beans and veggies help regulate blood sugar levels, keep you full and reduce cholesterol.
· Decent dose of Vitamin C from the tomatoes and other veggies.

Thanksgiving Leftovers: Turkey Tortilla Soup

 1 Tbsp. coconut oil
1 large yellow onion, diced
1 1/2 cups chopped carrots
2 medium zucchini, sliced into 1-inch sticks
3 cloves garlic
1 tsp. cumin
1 tsp. dried oregano
2-3 chipotle chili in adobe sauce, chopped
15 oz. can crushed or diced tomatoes
12 oz. tomato sauce
3 cups of turkey broth (or any other broth)
15 oz. can kidney beans, rinsed and drained
8-12 oz. can corn, rinsed and drained
2-3 cups pulled turkey
1/4 cup cilantro
4 corn tortillas, cut into strips

Garnish/topping options: Cilantro, spring onions, diced red onions, lime, sour cream, hot sauce, grated cheese, avocado (really the list is endless)

1. In a large pot on medium heat, add oil, onions and carrots and cook until soft, about 4 minutes. 
2. Add zucchini, garlic, cumin and oregano and cook briefly, about 2 minutes.
3. Add chipotle chilis, diced tomatoes, tomato sauce, broth, beans, corn, cilantro and pulled turkey and turn down heat to low. Let simmer for 10-15 minutes. 
4. While soup simmers, toast tortilla strips in a pan until they begin to brown (you can use a touch of oil if desired). Set aside and sprinkle on top of soup before serving.

Makes roughly 6 bowls of soup.

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