Thanksgiving Leftovers Chicken or Turkey Tortilla Soup
Oh the weather outside is frightful (so are the shopping crowds), but the fire is so delightful, and since we’ve got no place to go, let’s have some
soup, let’s have some soup, let’s have some soup! I hope that everyone had a wonderful Thanksgiving. Growing up I loved hot turkey sandwiches
using Thanksgiving turkey leftovers. My family and I are big fans of Mexican food! So over the years, I try to make a variety of meals using
leftover turkey such as turkey enchiladas, tacos and regular sandwiches of course. I love chicken (or turkey) tortilla soup! It’s fairly easy to
make. I found a recipe years ago at the grocery store and since then I just wing it without the actual recipe. But I found a recipe online that’s
similar to the one I use except that it’s for using a crockpot. I like my soup a bit spicy but not everyone here at home likes it spicy so I try to
make it on the milder side. It’s one of those dishes that you can dress up or down based on your individual taste. For example, you can add
cheese, sour cream, tortilla chips, sliced/cubed freshly cut avocado (yes!), etc. or you can have it plain or with minimal toppings. Either way it’s
really delicious! Especially with the cold weather it’s a nice treat to keep you warm. If you, a family member or friend has to work the day or
weekend after Thanksgiving this would definitely be a super meal to send with them to work.
- 3 Skinless, boneless chicken breasts (Use your leftover cooked turkey! 3-4 cups is good but use however much you’d like, cut turkey or shred, whatever you prefer)
- 32 oz Chicken Broth
- 2 Cans of Rotel (I use Original Rotel. If you want it with little to no spicy flavor you can use petite diced tomatoes or one can of each)
- 2 Cans of Black Beans (drained)
- 1 Can of Fresh Kernel Corn (drained)
- 1 small onion
- 1 tbsp Chili pepper
- 1 tbsp Cumin
- 1 tbsp Garlic Powder
- * I love using fresh cilantro in my tortilla soup, approximately a handful of chopped cilantro (If you want the flavor but don’t like eating it, don’t chop it, put it in whole and then you can take it out before serving).
- Suggested Toppings: Fresh sliced or cubed avocado (I LOVE fresh avocado in my soup!), Tortilla Chips, Mexican Blend Cheese, Sour Cream, Jalapeños, Lime (squeeze lime juice)
1. Put the Rotel, drained black beans, and drained corn in the crock pot.
2. Chop the onion and add to the crock pot.
3. Add in the spice – I normally just shake the spices; I did measure the last time and a tablespoon is accurate. If you like more kick though, add in more chili pepper and cumin.
*You can add jalapeños as well (from a jar, can or fresh)
4. Pour in the Chicken Broth (I use low sodium Swanson) and mix everything together.
5. *** If using your leftover cooked turkey go to step #7 *** Place the cleaned chicken into the crock pot. Make sure most of the chicken is submerged in the other contents.
6. Cook on low for 8 hours or on high for 6 hours. About 30 minutes before you eat, take out the chicken and shred. The chicken should just fall apart, so using two forks is an easy process. Put the shredded chicken back in the pot, stir, and let it cook for the rest of the time.
7. *** Note: If you are using your leftover turkey which is already cooked you can add all your ingredients except you toppings in a large pot and heat thoroughly or you can put all your ingredients in a crockpot to heat.
Photo with avocado by: http://lilluna.com/chicken-tortilla-soup-recipe/
(BIG Thank you to Patty at Sweet Treat Stands for this wonderful article!)
XOXO – Emily