It all started as we were lounging after Friendsgiving. The dishes were finally clean, and we were all kicking back and relaxing, dozing slightly as football played on the television.
Sarah was browsing Pinterest and asked if I’d ever made Chicken Tortilla Soup.
I shook my head, and she continued her search, mentioning that it might be good since it was getting colder outside.
And in that moment, I realized that turkey could be just as wonderful in that soup as chicken.
So, obviously, I had to make it. And when I did, I proceeded to use most of our turducken leftovers to create this soup. (I picked apart the turducken to get the turkey meat, so this rendition did not have chicken and duck added to it.)
… It was totally worth using most of the leftover turducken.
This Turkey Tortilla Soup might not be traditional, but it tastes darn good, and it’s stupid simple to make.
Let me show you how:
- 14.5 oz. can diced tomatoes in tomato juice, NOT drained
- 16 oz. can refried beans
- 32 oz. unsalted chicken stock
- 1 lb. turkey meat, shredded
- Kosher salt and freshly ground black pepper to taste
- Homemade or store-bought tortilla chips
- Sharp cheddar cheese (the more, the merrier)
- Avocado slices
- In a large Dutch oven over medium-high heat, add the tomatoes in juice and the refried beans. Stir together and bring to a boil.
- Add the chicken stock to the pan, stirring constantly as the ingredients mix. Add in the turkey meat, and bring to a boil.
- Once the soup has begun to boil, cover and lower the heat, simmering for 45 minutes.
- Serve warm with ample amounts of cheese stirred in and topped with tortilla chips and avocado slices.