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Mexican Turkey Tortilla Soup Recipe
Broth:
2 TBS olive oil
2 bunches scallions, trimmed and chopped
3 garlic cloves, minced
2 jalapeo peppers, seeded and chopped
1 TBS chili powder
1 tsp dried oregano
2 tsp ground cumin
2 6-inch corn tortillas
8 cups turkey or chicken stock
2 28 oz. can plum tomatoes, undrained
3 TBS fresh lime juice
Salt to taste
Toppings:
2 cups cooked turkey, cut into thin strips
1 small ripe avocado (optional)
1/2 cup fresh cilantro leaves
Baked tortilla chips
To make the broth, heat oil in a large soup pot over medium-high heat and saute scallions, garlic and jalapeo peppers until soft, about 3 minutes. Add seasonings and cook 1 minute. Tear two corn tortillas into small pieces and add to soup pot. Add the stock, tomatoes and lime juice. Season to taste with salt. Simmer, uncovered, stirring occasionally, for 30 minutes.
Strain broth through a sieve, pressing hard against the vegetables with the back of a spoon to extract the juices and flavors. Heat broth, if needed, before serving. Ladle broth into soup bowls and garnish with turkey strips, avocado chunks and cilantro. Top with a small mound of baked tortilla chips and serve at once (I bet some sour cream would go nicely on it as well). Makes 8 servings.
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