Leftover Turkey/Chicken Tortilla Soup Recipe | Thanksgiving/Christmas Leftover Recipe
Hi guys, Holiday season is here. I love cooking and eating holiday foods. However, leftovers can be a lot to handle. In order to not waste food, I came up with an idea of making this leftover turkey tortilla soup. It is absolutely delicious so give it a try! You can also use fresh chicken for this recipe, you know it does not need to be leftover lol
I wish you the warmest and happiest Holidays!
The pot that I used in this video is a 6qt Dutch oven.
Ingredient List:
1 chopped onion
3 cups of shredded turkey (2 chicken breast)
2 tsp of chili powder
2 tsp of cumin
Adobo all purpose seasoning ( or salt and pepper)
2 Chopped bell peppers
2 chopped fresh tomatoes (I used 2 medium size)
1 tbs of tomato paste
2 chipotle peppers in adobo sauce (or 1 can of la costeña chipotle sauce/ 2tsp of smoked paprika)
1 can of diced green chili peppers (I used the one with diced tomatoes and green chili from Aldi)
1/4 cup of roughly chopped cilantro
14 oz of crushed tomatoes
1 can of black beans
28 oz of water
2 tsp Knorr chicken broth mix (Taste the soup to adjust the saltiness)
To make your own Tortilla Strips you will need:
Corn tortillas
Oil Spray
Salt
Toppings
Tortilla strips (you can eat the soup with tortilla chips which I have done a bunch of time)
Shredded Cheddar Jack cheese
Avocados
Chopped cilantro
Lime
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Music:
Mexican Journey Royalty Free
Turkey / Chicken Tortilla Soup
I hope you guys had a wonderful Thanksgiving. If you have left over Turkey, why not try my tortilla soup by adding turkey to it. If you don't have turkey, feel free to use chicken! This soup is quick and easy to make. Make sure to make a lot because this is definitely a crowd pleaser!
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Ingredients:
4 boneless chicken thighs
Chicken Bouillon – 1 tsp per cup of water for boiling your chicken + more according to your taste.
White Onion
4 Garlic cloves
4 Roma Tomatoes
Dry Guajillo Chili
Bay Leaf
Cumin
Water
Corn Tortillas
Instructions:
1. If you don’t have left over turkey or chicken, boil your chicken in chicken broth. I used enough water to cover the chicken and added 1 tsp of chicken bouillon per cup of water, 1/4 of an onion, 2 garlic cloves, black pepper, and a bunch of cilantro. Bring to boil, cover and simmer until chicken is cooked. Make sure to skim off the impurities.
2. Rinse chili and remove seeds.
3. On a comal/ flat griddle, toast your tomatoes, 1/4 onion, 3 garlic cloves (with skin on) and guajillo chili. Make sure not to burn your chili. When done toasting, peel skin off garlic and add all ingredients to a blender with a cup of the chicken broth.
4. Warm up one tortilla on the same comal. Break up into pieces and add it to the blender with the tomatoes, onions, garlic and chili. Blend until smooth. Season tomato soup with a teaspoon of cumin and chicken bouillon.
5. Strain chicken broth into another pot. Add tomato soup to the chicken broth. Season with salt or chicken bouillon and pepper if needed.
6. Shred chicken and add it back to the broth to warm through.
7. While soup is warming, fry up tortilla strips.
8. To serve, garnish with your favorites:
Cotija Cheese, Queso Fresco, and/or cheddar cheese.
Slices of Avocado
Crema or Sour Cream
Slice of Lime
Crispy Tortilla strips
Chopped Cilantro
Recipe Link: ivyskitchen.net
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
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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.
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