Thanksgiving Leftovers #3: Turkey Tortilla Soup

Drats – another one without a picture (and recipe)! You need a good quality stock for any good soup. The best part about thanksgiving for me is making the homemade turkey stock. So to a turkey carcass I add carrots, onions, parnships (just happened to have some in the roast veggie bake that were a bit tough), celery, salt, pepper; cover with cold water, bring to a boil and simmer for 2-3 hours. Strain through a fine-mesh sieve and you’ll have yummy homemade stock! I don’t let a single piece of turkey go to waste, and managed to get 2-3 cups of shredded meat from the carcass too!

Anyway, to make the soup, you need to sauté some onions, green peppers and celery in some olive oil. Once translucent, sauté some chopped garlic (to taste), add shredded turkey and fry for 2 minutes on medium heat. Pour in equal amounts of turkey stock and chopped canned tomatoes, bring to a boil, reduce and simmer for 25 minutes or so. Adjust the seasoning, sprinkle on some chopped cilantro and crush a handful of tortilla chips into the soup. Serve immediately (or add the chips at the table if serving later). The chips add a crunch and body to the soup. Enjoy!