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Turkey Tortilla Soup
Once most of the meat is off the bones, we make a stock from the carcass - just put it all in a big pot, cover with water, add some celery, onion and carrot and simmer for a few hours to extract the flavor - strain well. Once the carcass/bones cool you can usually get lots more meat that can go into the soup.
Once that's done....
In a big pot, put 2-3 tbsp olive oil, and saute until tender 1 large diced sweet onion, 3 chopped cloves of garlic, 2-3 stalks of diced celery and 2-3 large sweet colored bell peppers in cubes (red, yellow and/or orange).
Add 8 cups of stock - the turkey stock you made above, plus augment with canned chicken stock. Add 1 tbsp or more good chile powder, 1 tbsp or more of cumin, 1 tsp paprika, red pepper flakes or cayenne pepper to taste (we like it pretty peppy) - let it simmer for 15 min or so and taste for seasonings. If it needs more of a turkey/chicken kick, add a few chicken bouillon cubes.
Half an hour before serving, add 1-2 cups rice - depending upon how thick you want the soup (as it cools, it becomes less of a soup and more of a stew as the rice expands). 20 minutes before serving, add 1-2 cans of corn kernels (or use equiv amt of frozen corn kernels) and as much turkey meat as you wish - we use everything that fell off the bones making the stock and add more from leftovers as needed.
After the final 20 min simmer, taste again for spices - we serve it with grated sharp cheddar melted on the top and a handful of crumbled tortilla chips.
This is definitely post-Thanksgiving, chilly night comfort food! It makes a large portion...and freezes incredibly well.
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