A Post Thanksgiving “sopa De Tortilla”

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A Post Thanksgiving “sopa De Tortilla”

A Post Thanksgiving “sopa De Tortilla” is a gluten free, dairy free, and whole 30 main course. One serving contains 443 calories, 36g of protein, and 26g of fat. This recipe serves 5. For $3.08 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 5 people have tried and liked this recipe. It is a rather expensive recipe for fans of Latin American food. It will be a hit at your Thanksgiving event. If you have fried tortilla strips, carrots, onion, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. Similar recipes include Thanksgiving Appetizers – Two s in One Post, Sopan Azteca (Tortilla Soup), and Easy Thanksgiving Menu + FREE Thanksgiving Planner Printable.

Ingredients

name
Image of avocado avocado (1)
Image of carrots carrots (4)
Image of celery celery (4 stalks)
Image of cilantro cilantro (1 bunch)
Image of cumin cumin (1 pinch)
Image of garlic garlic (2 cloves)
Image of olive oil olive oil (54 milliliters)
Image of olive oil olive oil (2 Tbsps)
Image of onion onion (1)
Image of poblano pepper poblano pepper (1)
Image of stewed tomatoes stewed tomatoes (226.796 grams)
Image of fried tortilla strips fried tortilla strips (28 milliliters)
Image of turkey breast turkey breast (1)

Steps

  1. 1 Drizzle 2 tablespoons of olive oil in bottom of large stock pot.
  2. 2 Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
  3. 3 Cut the stems off your Cilantro bunch. Reserve the leaves.
  4. 4 Add stems to the stock pot.
  5. 5 Add water to your pot so that it is 3/4 full.Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.
  6. 6 Remove turkey from bone. Reserve the meat. Discard the bone
  7. 7 Strain the soup by using a colander over another stock pot
  8. 8 Discard the vegetables
  9. 9 Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.Soup Instructions:In blender add 1 8 oz. can of organic stewed tomatoes and cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.
  10. 10 Add 2 carrots cubed to stock
  11. 11 Add 2 celery stalks chopped to stock
  12. 12 Cover and boil for 30 minutes until the vegetables are tender.
  13. 13 Add 1/4cup increments pureed pepper-tomato mixture to your broth.
  14. 14 Add 1/3 cup of turkey meat per cup of stock and allow simmering.Taste for salt and finish with a pinch of ground cumin.Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.*Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and devein the Poblano pepper.
View original recipe on foodista.com