Picture this: it’s the day after Thanksgiving. Your fridge is packed, your belly is full, and you’re wondering what on earth to do with that leftover turkey. We’ve all been there, right? Well, let me introduce you to my Post Thanksgiving “sopa De Tortilla.” It’s cozy and rejuvenating, transforming those leftovers into something flavorful and comforting. You’ll find that this soup is a delightful escape from the rich heaviness of yesterday’s feast, turning simplicity into something vibrant and irresistible. So let’s get creative and make room for this warm, spiced wonder on your post-holiday menu. Jump to Recipe

What You’ll Need

This ingredient list is a blend of basics and a little something special. Chances are you already have most of this hanging around, especially after Thanksgiving, and that’s what makes it so perfect.

• Whole turkey breast
• Fried tortilla strips or good quality store bought tortilla chips
• Poblano pepper
• 1 avocado
• 2 carrots
• 4 stalks of celery
• 1 bunch of cilantro
• 1 pinch of cumin
• 2 cloves of garlic
• 2 tablespoons of olive oil, plus extra for blending
• 1 onion, quartered
• 1 8 oz. can of organic stewed tomatoes
• Salt, to taste

How to Make A Post Thanksgiving “sopa De Tortilla”

1. Drizzle 2 tablespoons of olive oil into the bottom of a large stock pot. Add the quartered onion, garlic, and 2 stalks of celery along with the whole turkey breast.
2. Peel two carrots and toss the peels in the stock pot. Add 2 carrots and 2 more celery stalks, saving the others for later.
3. Cut the stems off your bunch of cilantro, reserving the leaves for the garnish, and add the stems to the pot.
4. Fill the pot with water until it’s 3/4 full. Cover and bring to a boil, letting it simmer for at least 1 hour, though 2 hours is ideal for flavor depth.
5. After boiling, remove the turkey from the bone, reserve the meat, and discard the bone. Strain the soup using a colander over another pot, discarding the cooked veggies.
6. Set aside 1 to 2 cups of the stock per guest for the soup, and freeze the rest in ice cube trays for future culinary adventures.
7. For the soup base, blend the stewed tomatoes, a pinch of salt, and a bit of olive oil with your roasted poblano pepper* until smooth, then set aside.
8. Add the remaining cubed carrots and chopped celery to the stock. Cover and boil for 30 minutes until tender.
9. Gradually add the pureed pepper-tomato mixture into the broth in 1/4 cup increments.
10. Stir in 1/3 cup of turkey meat per cup of stock and allow to simmer gently.
11. Adjust salt to your preference and finish with a pinch of ground cumin for that warm, earthy aroma.
12. Ladle the soup into bowls, adding extra turkey meat if desired. Top with fried tortilla strips, fresh cilantro leaves, and cubes of avocado for that final flourish.
13. *To roast the poblano pepper, simply char it over an open flame or in your oven until the skin blackens and peels away easily. Devein it before blending.

Cook’s Notes

When making this soup, patience is your best friend. Give the stock plenty of time to simmer so all those flavors can really shine. Don’t rush the roasting of the poblano either. A good char is key to adding depth to your soup. If you’re planning ahead, you can make the stock a day in advance and chill it, which makes skimming any excess fat a breeze. Leftovers should be stored in airtight containers in the fridge and can last up to 3 days. If you’ve made extra stock, those ice cubes are perfect for enhancing rice dishes or sauces later on.

Make It Your Own

• Swap the turkey for crispy tofu to make this a vegetarian delight.
• Use a mix of different peppers, like jalapeños or anaheims, for varied heat levels.
• Add black beans or corn to the broth for a heartier texture.
• Consider topping with crumbled cheese like queso fresco or feta for a tangy twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Can’t wait to see your delicious takes on this post-Thanksgiving favorite.

Related update: A Post Thanksgiving “sopa De Tortilla”