Turkey Tortilla Soup
- 2 cups peanut oil for frying tortilla strips
- 4 corn tortillas, cut in half, then sliced crosswise into 1/2-inch strips
- Kosher Salt
- 2 pasilla chilies
- 2 ancho chilies
- 2 whole chipotle chilies canned in adobo sauce plus 1 tablespoon sauce
- 2 quarts low sodium canned or homemade chicken or turkey broth
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 1 whole poblano pepper, seeds and stem removed, finely diced
- 2 cloves garlic, grated on a microplane grater
- 2 teaspoons ground cumin
- 1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces
- sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving
- Produce
- Ancho chilies (2)
- Chipotle chilies, whole (2)
- Cumin, ground (2 teaspoons)
- Garlic (2 cloves)
- Onion, large (1)
- Pasilla chilies (2)
- Poblano pepper, whole (1)
- Scallions (1)
- Meat
- Chicken or turkey broth, low sodium canned or homemade (2 quarts)
- Turkey meat (1 pound)
- Cooking & Baking
- Kosher salt (1)
- Peanut oil (2 cups)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- Corn tortillas (4)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 23, 2011 (1 year ago).
39 people saved this recipe.
