Turkey Tortilla Soup

I decided to make this soup the day after I roasted a turkey breast. I used the bones, along with a slew of garden produce, to make a slow-cooked savory stock to use for this soup plus some extra for another day.

Stock Ingredients 

1 roasted turkey breast bone

4 quarts water

Mix of garden vegetables used: red and yellow onions, garlic, peppers (sweet red bell pepper, Anaheim, poblano) paste tomatoes, celery, and cilantro.

Stock Instructions

Add all ingredients to a crockpot and let cook on low for at least 24 hours. Strain and transfer to quart jars and use immediately or refrigerate after cooling. I like to freeze smaller portions for quick use later.

Soup Ingredients

1 tablespoon olive oil

1 medium yellow onion, diced

2 bell peppers, diced

3-5 cloves garlic, minced

1 cup fresh sweet corn off the cob

1 teaspoon chili powder seasoning 

1 teaspoon ground cumin 

1/2 cup white wine (I used Chardonnay)

4 cups stock

2 cups cooked turkey breast, diced

1 15 oz. can tri-bean blend, drained

salt and pepper to taste

1 lime, zest and juice (more for serving)

cilantro, minced

tortilla strips or chips

avocado or guacamole

Soup Instructions

Sauté onions, peppers, and corn in olive oil, taking the time to caramelize/char before stirring. Cook until just tender, then add garlic and spices and cook for just another minute or two to bring everything together.

Deglaze the pan with wine while constantly stirring to let the alcohol cook off. Then add all but the last three ingredients, and stir to blend and check for seasoning, adding salt and pepper to your liking. Let soup simmer for at least 30 minutes, but an hour is better. Add cilantro and lime right before serving and top with guac, tortilla strips, and a fresh squeeze of lime.