Turkey Tortilla Soup
Leftover turkey? Make this fabulous hearty soup that will immediately take the chill out of a wintry day. This recipe makes four generous servings and can easily be doubled or tripled to serve a hungry crowd. Use your own home-canned turkey broth if you have it for the most delicious taste, or purchase the broth/stock from the store . Either way, this soup is quick, easy, and delicious.
RoseRed Homestead Book Store:
Website: roseredhomestead.com
Amazon Store:
RoseRed Homestead Channel:
Trail Grazers Channel:
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
How to make an easy Turkey Tortilla Soup
A super simple, easy and delicious way to use leftover rotisserie chicken or turkey meat. Turkey Tortilla Soup is a flavorful meal on a cold night!
Everything is to your taste... use as little or as much as you like. If you like spicy, use Chipotle peppers in adobo sauce to add extra heat! Dice up one or 2 and add with veggies in the pot!! ????????
Also, top with avocado slices for a garnish. ????
Ingredients:
Shredded Turkey
Olive Oil
Onion
Bell Pepper
Garlic
Jalapeño
Corn
Peas
Can of Diced tomatoes
Chicken stock
Chili Powder (about 2 TBSP)
Cumin (about 2 TBSP)
Cilantro
Crumbled Tortilla chips
Lime
Salt & Pepper
Sour cream
Cheese
Turkey Tortilla Soup - Made From Homemade Turkey Stock
Don’t throw away those leftover Turkey bones and scraps. Using my recipe you can turn them into a fantastic Turkey Tortilla Soup with amazing flavors that will warm you inside and out.
Turkey Stock Ingredients
10 quarts Water
Leftover Turkey Bones And Pieces
4 Carrots
Leftover Grilled Vegetables Or Other Vegetables
1 ½ TBSP Kosher Salt
Turkey Tortilla Soup Ingredients
4 quarts Turkey Stock
1 TBSP Olive Oil
1 TBSP Minced Garlic
½ Medium Onion Chopped
1 cup Celery Chopped
16 oz Green Salsa
2-3 cups Chopped Turkey Meat
Juice Of One Lime
2 Roma Tomatoes Chopped
Salt & Pepper To Taste
Tortilla Chips
Diced Avocado
Grated Cotija Cheese
My Homemade Turkey Soup Video:
Subscribe To My Channel:
============
Items Used This And Other Videos (* Affiliate Links - See Below - As an Amazon Associate I earn from qualifying purchases.)
All Items In My Amazon Store:
Induction Burner:
Large Cutting Board:
Bamboo Cutting Board:
Nitrile Gloves:
(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One:
ThermoWorks SQUARE Dot:
ThermoWorks Smoke X:
ThermoWorks Smoke:
ThermoWorks ThermaPop:
ThermoWorks TimeStack:
ThermoWorks Surface Thermapen:
ThermoWorks Hi-Temp Brush:
============
You can help support Cooking With Ry through PayPal
Thank you so much for your support!
============
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here:
============
Instagram:
Facebook:
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#cooking #grilling #turkey #thanksgiving
Homemade Turkey Tortilla Soup-Taste of Home
facebook.com/fortunecooking
fortunecookingcheftom.com
3 onions, 3 tomatoes, 8 cups of turkey stock, 1 1/2 TBS of cumin powder, 1 TBS of coriander powder, 1 1/2 TBS of paprika, kosher salt and black pepper to taste, 1 can of red bean , 1 can of red kidney bean, 1 can of cream corn, 1 can of tomato sauce, 1 lime juice, cheddar cheese, mozzarella cheese, chopped green onion, chopped cilantro, 5 cloves of garlic chopped, 1/2 of bell pepper chopped, avocado, 3 cups of cooked turkey chopped, 5 sheets of tortilla and 1 jalapeno chopped.
Some vegetable cooking oil to fry the tortilla...
You may add some sour cream.....Enjoy!!!
Turkey Tortilla Soup
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Turkey Tortilla Soup for shelf-stable storage.
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.
INGREDIENTS
2 tablespoons olive oil
1 medium onion, diced small
4 garlic cloves, finely minced
1 tablespoon lime juice
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked paprika (regular paprika may be substituted)
1/4 teaspoon cayenne pepper, optional and to taste
One 14.5-ounce can fire-roasted diced tomatoes
One can roasted green chiles
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can whole kernel corn (1 ½ cups frozen or fresh)
1 cup white hominy
4 cups shredded cooked chicken (use store bought rotisserie chicken to save time; or roast or cook your own)
6 cups broth
1/3 cup fresh cilantro leaves, finely minced (optional, can use basil or parsley)
diced avocado for serving, optional for serving
shredded cheese, optional for serving
sour cream, optional for serving
INSTRUCTIONS
To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Add the onion, and sauté for about 5 minutes, or until vegetables begin to soften. Add the garlic and spices and sauté for 1 to 2 minutes.
Add the chicken broth, tomatoes and juice, chiles, black beans, chicken, corn, hominy, and lime juice, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water. Add the cilantro and boil 1 minute. Make any necessary seasoning adjustments (i.e. more chili powder, cumin, cayenne, etc.).
Ladle soup into jars. Wipe the rims and apply lids and rings finger tight. Process in a pressure canner 75 minutes for pints, 90 minutes for quarts.
When heating:
Taste soup and add salt and pepper to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference.
Ladle soup into bowls, top with fried tortilla strips (or chips), optionally garnish with avocado, cliantro, diced onion, cheese and/or sour cream; serve immediately.
NOTES
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
#Delicious #ThanksgivingLeftovers #TurkeyTortillaSoup #LongTermFoodStorage #RebelCanning
================
LET’S CONNECT!
================
Pinterest:
Email: fyreflye2007@gmail.com
Instagram: @fyreflyesfollies
Twitter: @FyreflyesFolly
MeWe: mewe.com/i/fyreflyesfollies
================
Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
================
What I use to film
================
Camera Remote Shutter Release:
Canon EOS Rebel SL2 DSLR Camera:
Lens:
Tripod:
Lighting:
Shotgun Video Microphone:
================