Turkey and Poblano Tortilla Soup

Culinary Setting
Home
Difficulty
Easy
Time
1 HR 15 MIN
Servings
6
Product
Cooked Turkey, Turkey Broth

Ingredients

1 yellow onion, diced

1 c diced celery

1 to 2 Poblano chiles (depending on heat)

2 cloves garlic

2 c sweet corn kernels

45-48 oz TURKEY STOCK

30-32 oz cold water

1 tbsp cumin

salt and freshly ground black pepper To taste

1 to 2 (6-Inch) corn tortillas

1 Small bunch cilantro, leaves removed from stems

4 c COOKED or PULLED TURKEY (shredded)

1 spoonful for each bowl As needed sour cream -

1 wedge for each serving As needed lime wedges–

tortilla chips – crushed for garnish As needed

Directions

SOUP PREP: Roast onion, celery, chiles, garlic and corn at 350 degrees F for 15 minutes.

Simmer poultry stock, water and seasonings.

Add roasted vegetables to stock. Simmer for 20 minutes.

Puree soup in small batches in a blender or food processor, adding the corn tortillas to thicken the soup. Continue to process and add cilantro.

Return mixture to stockpot and heat to a simmer. Stir in shredded turkey and simmer for 10 minutes more. Adjust seasonings to taste.

SERVICE: Ladle into individual warmed bowls and garnish each with sour cream, lime and tortilla chips.