A Post Thanksgiving “sopa De Tortilla”

A Post Thanksgiving “sopa De Tortilla” is a main course that serves 5. For $3.08 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 36g of protein, 26g of fat, and a total of 443 calories. It is perfect for Thanksgiving. It is a pretty expensive recipe for fans of Latin American food. This recipe is liked by 5 foodies and cooks. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have cilantro, cumin, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. With a spoonacular score of 82%, this dish is amazing. Try Thanksgiving Appetizers – Two s in One Post, Sopan Azteca (Tortilla Soup), and Easy Thanksgiving Menu + FREE Thanksgiving Planner Printable for similar recipes.

Servings: 5

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Stock Instructions:

1. Drizzle 2 tablespoons of olive oil in bottom of large stock pot.
2. Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.
3. Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
4. Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stock pot.
5. Add water to your pot so that it is 3/4 full.
6. Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.
7. Remove turkey from bone. Reserve the meat. Discard the bone
8. Strain the soup by using a colander over another stock pot
9. Discard the vegetables
10. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.

Soup Instructions:

1. In blender add 1 8 oz. can of organic stewed tomatoes and cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.
2. Add 2 carrots cubed to stock
3. Add 2 celery stalks chopped to stock
4. Cover and boil for 30 minutes until the vegetables are tender.
5. Add 1/4cup increments pureed pepper-tomato mixture to your broth.
6. Add 1/3 cup of turkey meat per cup of stock and allow simmering.
7. Taste for salt and finish with a pinch of ground cumin.
8. Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.

*Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and devein the Poblano pepper.

 

Step by step:

Stock Instructions

1. Drizzle 2 tablespoons of olive oil in bottom of large stock pot.

2. Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.

3. Cut the stems off your Cilantro bunch. Reserve the leaves.

4. Add stems to the stock pot.

5. Add water to your pot so that it is 3/4 full.Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.

6. Remove turkey from bone. Reserve the meat. Discard the bone

7. Strain the soup by using a colander over another stock pot

8. Discard the vegetables

9. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.Soup Instructions:In blender add 1 8 oz. can of organic stewed tomatoes and cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.

10. Add 2 carrots cubed to stock

11. Add 2 celery stalks chopped to stock

12. Cover and boil for 30 minutes until the vegetables are tender.

13. Add 1/4cup increments pureed pepper-tomato mixture to your broth.

14. Add 1/3 cup of turkey meat per cup of stock and allow simmering.Taste for salt and finish with a pinch of ground cumin.Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.*Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and devein the Poblano pepper.

Nutrition Information:

covered percent of daily need