Have you hit your limit of creativity for gobbling up the leftover holiday turkey?

I’ve got a scruptious solution for you!  It’s my classic tortilla soup recipe.

A tasty, quick meal that can easily be make with one of those roasted chickens

from a grocery store or with some precooked leftovers and perfect for turkey!

I usually try to incorporate as many organic ingredients as possible but this is a good recipe

to substitute what you have on hand freely or tantalizes your taste buds. Easily doubled!

Karen Loucks Rinedollar’s Tortilla Soup

4 cups (32 ounces) chicken broth

2 cups cubed cooked turkey or chicken

15 ounce can diced tomatoes

1 medium onion, chopped

2 cloves garlic, minced

4 Tablespoons snipped cilantro

1/ 2 teaspoon sugar

1-2 chipotle peppers including small amount of adobo sauce (May be found in a small can in the Latino section of most grocery stores. They are smoked jalapeños so if you have a tender palette- less is better)


Shredded cheese- cheddar or Monterey Jack are my favorites

Sour Cream

Avocados – sliced

Fresh fried corn tortilla strips:

2 Tablespoons oil

4 corn tortillas

Coarse salt

Start heating broth with cooked meat added.

In a blender, add undrained tomatoes, onion, garlic,
cilantro & sugar. Blend until nearly smooth. Add to broth and meat mixture
along with chipotles and bring to a boil. Simmer until ready to eat.

Heat oil in large frying pan.  Cut tortillas into strips then halve the
strips. Place into heated pan and fry until crispy.  Sprinkle with coarse salt.

When soup is heated thoroughly, ladle into bowls and
embellish with desired toppings. Enjoy!

Serves 3-4.