Turkey Day extravaganza + my annual Turkey tortilla soup recipe…
A little peek into this years Thanksgiving festivities at my mom’s house. Every year I pretty much prepare the whole meal with my aunt bringing sweet potatoes and my cousin’s wife bringing a salad. As stressed as I get, I do love entertaining and another perk is having control over how healthy I can make each dish without everyone being freaked out by it. The menu this year? Maple glazed turkey, roasted butternut squash, quinoa stuffing, cranberry sauce and gravy. The help? Catered mac n cheese from Roscoe’s Chicken and Waffles (I know, I’m a genius) and mashed potatoes from a local restaurant in my hometown. Although my hometown is only 45 minutes outside of LA it’s still a trek and so much work packing up everything to take to my moms for the weekend so each year I try and think of ways to make it easier on myself without getting the whole meal catered. The meal this year was great and the fam helped me clean up which meant I was done with everything by 9pm which is unheard of for me! After having a relaxing weekend of leftovers and sitting on my couch, I made my annual turkey tortilla soup with the left over turkey because we all know you can only have so many turkey sandwiches after the big day. It was BOMB just like I remembered and in case you need the recipe again, here ya go. I hope everyone had a lovely holiday and got to spend good quality time with your loved ones.
Leftover Turkey Tortilla Soup
Leftover turkey or store bought rotisserie chicken, shredded
2 carrots, chopped
3 celery stalks, chopped
2 zucchini, chopped
1 bunch of Kale, chopped
1 onion, chopped
2 cloves of garlic, chopped
1 poblano chili, chopped (remove seeds for a mild-medium hotness, leave them in for a lot of heat)
1 quart chicken broth (you may need more, you may need less)
1 big can fire roasted tomatoes
2 tablespoon tomato paste
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon oregano
shredded jack cheese
baked tortilla strips (recipe below)
Heat a heavy pot (such as a dutch oven) over medium high heat. Add a little bit of olive oil, onions, garlic and poblano pepper cook until tender. Add turkey, veggies (except zucchini) and spices and mix. Add fire roasted tomatoes and tomato paste and mix. Add chicken broth until a little more than covered (a little more if you want more broth). Bring to a boil, add zucchini then cover and simmer for an hour. Taste, add more of what ever it needs to adjust to your liking (add more tomato paste if you want more tomato flavor, add more broth if it’s too tomato-y etc). Once it’s to your liking, add salt and pepper and serve. Top with toppings of your choice and enjoy.
Baked Tortilla Strips
Cut 2-3 corn tortillas in strips. Line a baking sheet with foil, toss cut up tortillas with olive oil and salt. Spread out and bake at 400 degrees for about 15-20 minutes.