So now that we’re a few days past Thanksgiving and the full T-day plate of turkey and sides is getting old, it’s time to start using the leftovers in different ways. We have TONS of turkey, so I’ll be working through a few of these by Wednesday.
Today’s soup sounded just meh to me, but I know that Erich loves the chicken tortilla soup from Au Bon Pain, so I figured I’d try one.
I found this on Recipezaar to use with Thanksgiving turkey leftovers. Very quick (30 minutes!!!) and stupidly easy to make. It has just a slight sweet spicy kick with surprisingly robust flavor for such a simple soup.
The recipe stated that this was four servings, but all was used up in our house between three bowls. I’d recommend doubling it, once you know if you like it.
I was lazy and didn’t do the tortilla browning – we just crumbled tortilla chips over it. 
2 corn tortillas, cut into 2×1/2 inch pieces
1 medium onion, chopped (approx 1/3 cup)
2 jalapeno peppers, seeded and chopped (approx. 1/4 cup)
4 cups low sodium chicken broth (2 cans work fine)
1 cup shredded turkey or chicken
1 large tomato, chopped
2 tablespoons lime juice
4 slices lime (garnish – optional)
1) Spray a skillet with light olive oil and fry the tortilla strips until brown & crisp. Drain on paper towel.
2) Spray pan again and saute the onions & chilis until tender, but not brown.
3) Add broth and turkey/chicken. Cover and simmer for 20 minutes.
4) Add tomato. Simmer 5 more minutes. Stir in the lime juice.
5) Taste and adjust seasoning as needed.
6) Ladle into bowls. Add tortilla chips and garnish with a slice of lime.
Personal notes:
I’ll be experimenting next time with adding some chopped celery and possibly more jalapenos. It may be good as a slightly spicy turkey noodle soup, too.
Enjoy!
