Soup #36 What To Do With The Turkey Soup

Thanksgiving rolled around and so did the turkey. Much as I like both, I’m not a tremendous fan of turkey soup, turkey tetrazzini, or turkey chowder. I like turkey pot pies pretty well, but I’m not up for playing with the crust just so my wife can point out all the calories I’ve stuffed into each one.

So I went surfing for ideas on the web, and found a turkey soup with lime and chile  over at the NYTimes, which they’d just popped up for the holiday. Which puts me in mind of two things that might work out: either a Turkey broth version of Tom Yum Gum, or a Turkey Tortilla Soup.

Browsing around for recipies to steal ideas from I came across the ultimate stock of Turkey Soup ideas at the National Turkey Federation’s website: eatturkey.com.

Turkey Soup Recipes – National Turkey Foundation Website

Suddenly the pot of broth I’ve got boiling away downstairs doesn’t seem so ominous.

Turkey Soup with Black Beans and Tortillas

  • 8 cups turkey stock
  • 2 15 oz cans Black Beans
  • 1 14.5 oz can diced tomatoes
  • 4 oz can diced jalapenos
  • 1 cup sweet corn
  • 1 med onion, diced and sauted
  • 3 large clove garlic diced and sauted
  • 1 cup salsa verde (medium hot)
  • 1 tbs chili
  • 1 tbs cumin
  • 2 tbs corn flour (I put 2 tbs grits trhough a coffee grinder and called it flour)
  • 1 tbs salt
  • 1/2 cup chopped cilantro

Basically, I threw all the ingredients except the cilantro together willy-nilly and stood back for 40 minutes while it did a slow simmer. Then I added the cilantro and let it simmer for another 10 minutes before turning off the heat to let it come together for about an hour.

Tortilla Strips

  • Corn Tortillas (one per customer)

I tried cooking the tortillas up in olive oil in a frying pan, but never got the results I wanted. I had much better luck with this method:

  1. Heat oven to 350 f
  2. Cut tortillas into long strips, about 1/3 of an inch wide
  3. Lay them down on a cookie sheet and lightly spray them with olive oil
  4. Salt lightly and pop them into the oven for 8-10 minutes, until they get some color and are crunchy

Serve them on top of (or under) the soup.

Links / Sources