Happy Belated Thanksgiving!!
How was it?! I hope you had a good one, full of good food, and nice cocktails, and delicious wine, and lots of laughter, and not too much painful political discussion.
I want you to know I counted all of you among the things I am grateful for. All you who comment, and follow me on Instagram, and make my recipes, and tune in whenever I’m on TV fill my heart with joy and I can’t tell how much all of you mean to me. Thank you, thank you!
Do you have a gnarly looking turkey carcass in your fridge right now? Or if you’re like me and it is 19°F degrees out, that haphazardly-wrapped thing is on your front porch. Let’s make it into soup!
If you made the Mexican Lime Poached and Roasted Turkey like I did, than you should also have a big vat of glorious poaching liquid in the fridge (front porch) as well. Get that out, and an onion, some garlic, a few dried chiles, and those old corn tortillas you’ve got in the meat drawer, cause we’re making tortilla soup.
I know you cooked all day yesterday and you’re tired, I am too, so this is going to be easy. The veggies don’t need to be precisely cut, just chop them up and throw them in the pot with some oil and give them a boost of salt, everything is going to get blended anyway.
Towards the end you’ll add the chopped leftover turkey, then you can take the extra step of frying your own tortilla strips which, while negotiable, is worth the few minutes of heating some oil. But if that is not where your heart is at today, don’t bother, some crushed chips will substitute just fine.
A sprinkling of fresh chopped radish and jalapeños will add the perfect crunchy contrast to the creamy soup and if you’re cool with dairy a swirl of Greek yogurt or sour cream would be wonderful too.
One More Thing
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