Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

TURKEY TORTILLA SOUP WITH PICO DE GALLO




Source of Recipe


Cuisine’s Magazine


Recipe Introduction


The following soup is a great ways to use up that turkey and beat those leftover blahs. It's a little different, and best of all, it's easy.

The Turkey Tortilla Soup is Cuisine’s version of a classic. Corn tortillas are used for texture in two ways—they’re pureed with vegetables to thicken the soup, and fried strips add crunch. Top it with Pico de Gallo for color and a flavor bang.



List of Ingredients





MAKING TURKEY TORTILLA SOUP

(Makes 10 Cups)

Work Time: 45 Minutes
Cook Time: 10 Minutes

Fry in 1/3 Cup Vegetable Oil:
4 corn tortillas (6" diameter), cut into thin strips

Saute in 2 T. Vegetable Oil:
1 medium yellow onion, sliced
2 whole cloves garlic, peeled

Add:
1 can (14 1/2 oz.) diced tomatoes, drained
3 corn tortillas (6" diameter), coarsely chopped
2 T. tomato paste
1 jalapeno, seeded and minced

Puree; Return to Pot and Add:
5–6 cups chicken or turkey broth
2 cups cooked turkey, chopped
1 can (15 oz.) black beans, drained and rinsed
1 jalapeno, seeded and minced

Serve with:
6 oz. farmer, brick, or queso fresco cheese, cut into 1/4" cubes
Fried tortilla strips
Pico de Gallo
1 avocado, sliced and coated with juice of 1/2 lime (2 T.)

1 Heat 1/3 cup oil in 10" skillet. Add the tortilla strips in single-layer batches. Fry until crisp, 11/2–2 minutes. Drain on paper towels.

2 In 6-qt. pot, caramelize onion and garlic in 2 T. oil, 20 min. Add tomatoes, chopped tortillas, paste, and one jalapeno. Saute 2 min.

3 Place contents of pot into blender and puree. Return puree to pot. Add broth, turkey, beans, and jalapeno. Simmer 10 minutes.

4 To serve, sprinkle cheese cubes into bowl and ladle soup over top. Garnish with fried tortilla strips, Pico de Gallo, and avocado slices.





Recipe



MAKING PICO DE GALLO
PICO DE GALLO
(Makes 1 1/2 Cups)

Work Time: 10 Minutes

Combine:
2 medium tomatoes, seeded and diced (1 cup)
1/2 cup sliced scallions
1/4 cup chopped fresh cilantro
Juice of 1/2 lime (2 T.)
1/2 t. salt

Combine tomatoes, scallions, and cilantro. Squeeze lime half over top. Add salt. Stir to combine. Serve spooned on top of Tortilla Soup.