ADVERTISEMENT
Turkey Tortilla Soup
By Ro Morse
PADUCAH - Serves 6-8

1 1/2 cups roasted turkey, pull all meat off the bones
6 cups water
2 stalks celery, quartered
1 onion, coarsely chopped
1 can original Rotel tomatoes 
1/3 cup sweet onion, finely chopped
2 cloves garlic, finely chopped
2 medium carrots, peeled and diced
1 1/4 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon fine salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper (optional) 
1 (15-ounce) can black beans, rinsed & drained  

Serve with: 
Tortilla chips
Sliced avocado
Fresh cilantro
Sour cream
Shredded Monterey Jack cheese
Hot sauce
Lime wedges

Pick all turkey off the bones. Cover and set aside. Place the turkey carcass (with skin) in stock pot with 6 cups water (or use 6 cups chicken broth). Add celery and coarsely chopped onion. Boil gently for 30 minutes to an hour. Strain mixture and return 4 cups broth to the pot. Add turkey and rest of the ingredients. Cover and simmer for another 30-45 minutes. Using two forks, pull apart any large pieces of turkey. Taste and season if needed. Serve the soup with crumbled tortilla chips and other toppings.

I don't add the cayenne pepper because there is plenty of spice in the Rotel tomatoes for my taste. 

Published 06:00 PM, Wednesday Nov. 25, 2020
Updated 06:03 PM, Monday Nov. 23, 2020

Weather

 
ADVERTISEMENT

Most Commented Stories

ADVERTISEMENT