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Turkey Tortilla Soup

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Turkey Tortilla Soup
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Recipe type: Soup
Cook time: 
Total time: 
Serves: 4-6 servings
 
Great for after Thanksgiving! Lots of flexibility in this recipe, adjust and substitute as you see fit.
Ingredients
  • 1½ cups shredded cooked turkey
  • 1 onion
  • 4 stalks celery
  • 1 15-oz can black beans, drained and rinsed
  • 1 28-oz can whole, peeled tomatoes (or I used 2 15-oz cans of diced tomatoes)
  • 6 cups chicken broth (or vegetable broth, or turkey broth if you made your own from the Thanksgiving bird)
  • 1 Tbsp olive oil
  • 2 Tbsp minced garlic (maybe 3-4 cloves?)
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • ½ tsp cayenne pepper
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Garnish:
  • ½ cup shredded cheddar cheese
  • ½ cup shopped fresh cilantro leaves
  • ½ cup crushed tortilla chips
Instructions
  1. Dice onion and celery stalks. Add olive oil to large pot and saute onion and celery stalks until translucent over medium heat
  2. Puree tomatoes and add the tomatoes to the onion and celery stalk mixture. Pour in chicken broth and stir together over medium heat.
  3. Add the turkey, black beans, garlic, cumin, chili powder, cayenne pepper and onion powder. Bring to a boil, and then reduce heat to simmer for 25 minutes. Salt and pepper to taste as the soup simmers and allows some of the other flavors to be released
  4. Ladle soup into a bowl and garnish with cheddar cheese, cilantro leaves and tortilla chips

 

Black Bean and Pumpkin Soup

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Black Bean and Pumpkin Soup
Author: 
Recipe type: Soup
Cook time: 
Total time: 
Serves: 4-6 servings
 
Really good, but read the notes.
Ingredients
  • 2 Tbsp ground New Mexico or California Chilies
  • 1 tsp cumin seed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup coarsely chopped onion
  • 2 cloves garlic
  • 1 or 2 canned chipotle chilies, drained
  • 1 Tbsp salad oil
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 can (16 oz) pumpkin
  • Cilantro, Lime wedes, and sour cream for garnish
Instructions
  1. In a 5- to 6-quart pan over medium-high heat, stir chilies and cumin just until they start to smoke (1-2 minutes) NOTE: DO NOT BREATHE THE FUMES FROM THIS!!) Scrape into a blender and add tomatoes with their juice, onion garlic, chipotles and oil; whirl until smooth (vent the blender a bit for this step).
  2. Pour chili mixture into pan (SPLATTERS!). Bring to simmer over med-high heat, partially cover, and stir occasionally until slightly thickened (about 5 min)
  3. Add beans, broth & pumpkin
  4. Whirl about 2 cups (REALLY SPLATTERS--no more than 2 cups) of the soup in blender until smooth. Return to pan.
Notes
This is delicious, but there are a few challenges:
When you smoke the chilies and cumin, DO NOT bend over the pan. The fumes and steam from this step will burn your eyes and nose.
This stuff splatters like crazy, both in the pot and in the blender. Use a large pot, and be sure your blender is vented--crack open the top or whatever, but don't tighten the blender lid too much or it will blow the lid off.
This will only keep in the refrigerator a couple days. Freeze the leftovers if they won't be consumed within a day or so. Over-ripe black beans and pumpkin are NOT PLEASANT in your fridge.