The first time I had tortilla soup was when I went to pick up one of my friends from the airport. It was over a 3 hour drive back home and we wanted to refuel before we hit the road, so we went to a restaurant to grab a bite of food. The tortilla soup instantly grabbed my attention but I have never had tortilla soup before so I was not sure if I would like it or not. After one bite I fell in love. Now, this doesn't really taste like the soup from the restaurant but I don't care because it was delicious! There are no chilies or enchilada sauce nothing really mexican other than the tortilla crisps. I think the garnishes make the dish, they really add more flavor and depth. I will definitely be keeping this recipe for future thanksgiving left overs. Oh and it also freezes well, so make a full batch and freeze some for another quick meal. We ended up with enough leftovers for two more dinners.
- 1 Tbs. vegetable oil, plus 1-1/2 to 2 cups for frying the tortillas
- 1 small finely diced yellow onion
- 1-1/2 Tbs. chili powder
- 1/4 tsp. red pepper flakes
- 1 (15oz) can diced tomatoes
- 2 qts (8 cups) chicken broth
- Kosher salt
- 3 6-inch corn tortillas, cut into 1/4-inch-wide strips
- 3 c. shredded or medium-diced leftover turkey
- 1 c. cooked fresh corn kernels (or substitute thawed frozen corn)
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 medium ripe avocado, diced
- 1/4 c. crumbled queso fresco or feta cheese
- 2 Tbs. sour cream, or to taste
- 1/2 lime, cut into wedges
- Heat the 1 Tbs. oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and just beginning to brown, 3 to 5 minutes.
- Transfer the onions to a crock pot and add the rest of the ingredients but not the garnishes. Put crock pot on low and cook for 6 hours.
- When ready to eat make the tortilla strips. Line a plate or tray with two layers of paper towels. Pour 1 inch of vegetable oil into a small, high-sided saucepan (a 6-inch-diameter pan needs about 1-1/2 cups of oil). Heat the oil over medium heat until a tortilla strip sizzles immediately when dipped into the oil. Add 8 to 10 tortilla strips , fry until the bubbling subsides and the strips are crisp and very lightly browned, about 1 minute. Transfer to the paper towels to drain, and sprinkle with a little salt while they’re still hot. Repeat with the remaining strips.
- Garnish soup with the avocado, cheese, dollop of sour cream, and big squeezes of lime juice. Serve immediately.
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