Servings: 2 as a main course; may be doubled.
Soup isn’t an unusual destination for leftover roast turkey, but this soup is anything but ordinary. Based on a recipe for Chicken & Tortilla Soup by Fine Cooking’s former editor in chief and publisher, Martha Holmberg, this Mexican-style soup is bursting with all sorts of interesting flavors and textures. It’s light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it’s a perfect encore to the big feast.
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My husband and I enjoyed this turkey tortilla soup, although I added a bunch of stuff to it, including: celery, sambal oelek, minced red pepper, and smoked paprika. I don’t normally tweak recipes this much, but to me it did seem like it needed a little jazzing up.
I look forward to making this soup after those big turkey meals. I've made it at least a dozen time. I usually follow recipe as written and will add more beans and turkey as needed to make it a meal.
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