I think we over did it on turkey this year. I knew earlier in the week when the family informed me that they were not eating any more dishes made with turkey, that enough was enough. That message was the indicator that, just maybe, two turkeys and a short guest list for Thanksgiving was a bad combination. We had one turkey for the oven and smoked one, also. Both were delicious!
Among the many turkey-leftover dishes I prepared was a turkey soup recipe. It was adapted from one at Laura's Best Recipes. Laura's site has a wonderful collection of recipes that are her own, those of friends, and some recipes from restaurants and chefs who have shared with her. It is a wonderful collection if you are looking for a new blog to visit that is filled with recipes and ideas!
The recipe, Spicy Southwestern Turkey Soup, is very quick and easy to make. It is on the spicy side so, if you do not like spicy-hot, I would suggest reducing the amount of cayenne pepper. What I enjoyed the most, were all of the goodies on top! The goodies combined with the soup made a great combo. Don't omit them!
Spicy Southwestern Turkey Soup
adapted from Laura's Best Recipes
3 Tbsp extra virgin olive oil
2 large cloves garlic, crushed
1 large onion, chopped
2 carrots, chopped into small chunks
1 (28 oz) can diced tomatoes, with liquid
4 cups organic chicken broth
1 tsp oregano
1/4 tsp cayenne pepper
1 chipotle pepper in adobo sauce, diced
1 tsp adobo sauce
1/2 tsp ground cumin
1/2 tsp black pepper
1 bay leaf
3 cups cooked turkey (both white and dark), shredded
1 small bag white corn chips
4 Tbsp cilantro
1 cup shredded Queso Fresco cheese
1-2 avocados, sliced
1-2 limes, cut into wedges
1/4 cup pickled jalapenos or 2 roasted and chopped
Heat oil in a large pot over medium heat. Cook the carrots and onions, stirring often, 8-10 minutes, until translucent. Add garlic to onions and cook until fragrant. Stir in the tomatoes, broth, oregano, cayenne, chipotle pepper and chipotle sauce, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.
To serve, break corn chips (about 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices, lime wedges, and jalapenos (if you like it hot!)
Today is Foodie Friday so I am sending this recipe over to our hostess, Michael, at Designs by Gollum. Each week bloggers share their best recipes. Be sure to stop by Michaels blog for great ideas and food!!
I am also sharing Laura's recipe as part of The Weekend Saturday Blog Showcase being hosted by Ann at Thibeault's Table.
You may wish to stop by Ann's blog to see what wonderful dishes she is sharing as well as the dishes that bloggers have posted highlighting another blogger's recipe that has been tried! It is fun. Join in!