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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I like my soups to have a lot in them - this one just seemed “thin” to me.
Sounds like I'm in the minority but I thought this was pretty bland. I used good quality stock and followed the recipe exactly. Maybe the lime juice would have helped although I don't think I'll make again.
This is an EXCELLENT soup. Healthy and incredibly tasty. I don't make the tortilla strips. I crush Doritos and sprinkle some on top of each bowl as a garnish (a little more control on the amount). I also use the entire 6 oz can of tomato paste and add diced fresh tomatoes as part of the garnish. We prefer the turkey to be shredded (I make the turkey breast in the crock pot and shred). Huge hit in our house!!!!The lime amazingly adds the perfect flavor!We also make a Southwest Caesar Salad to go with it.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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