A Post Thanksgiving “sopa De Tortilla” | Made by Meaghan Moineau
A Heartwarming Post-Thanksgiving Tradition: Sopa De Tortilla
Description:
Transform your Thanksgiving leftovers into a comforting and delicious Sopa De Tortilla. This flavorful Mexican-inspired dish is a wonderful way to make use of leftover turkey while warming the soul with its rich and aromatic broth. Perfect for chilly post-holiday days, this recipe will become a cherished family tradition.---
As the last leaves fall and the vibrant hues of autumn begin to fade, our family gathers once more around the table, not for a grand feast, but for something even more special—a humble bowl of Sopa De Tortilla. This post-Thanksgiving tradition has been passed down through generations, a beloved ritual that warms not just our bodies but our hearts.
Ingredients:
- 1 whole turkey breast- 1 avocado, cubed
- 2 large carrots, peeled and cubed
- 2 stalks of celery, chopped
- 1 bunch of cilantro (stems and leaves separated)
- 2 tablespoons olive oil
- 2 cloves garlic, quartered
- 1 large onion, quartered
- 1 roasted poblano pepper, peeled and deveined
- 1 8 oz. can organic stewed tomatoes
- 1 cup fried tortilla strips or good quality store-bought tortilla chips
- Ground cumin, to taste
- Salt, to taste
Instructions:
1. Prepare the Stock:
- In a large stockpot, drizzle 2 tablespoons of olive oil and add the quartered onion, garlic, and turkey breast.
- Add the carrot peels, and 2 stalks of celery, and cilantro stems.
- Fill the pot with water until it is three-quarters full. Cover and boil for 1-2 hours, ensuring the stock does not reduce to less than a quarter of the pot.
- Remove the turkey from the bone and reserve the meat. Discard the bone and vegetables. Strain the stock and set aside 1-2 cups per guest for the soup, freezing any leftovers for future use.
2. Make the Soup:
- In a blender, combine the stewed tomatoes, olive oil, a pinch of salt, and the roasted poblano pepper. Puree and set aside.
- Add cubed carrots and chopped celery to the stock and boil for 30 minutes until tender.
- Gradually add the pureed pepper-tomato mixture to the broth.
- Include 1/3 cup of turkey meat per cup of stock, allowing it to simmer.
- Adjust seasoning with salt and a pinch of ground cumin.
3. Serve:
- Ladle the soup into bowls, topping with additional turkey meat, tortilla strips, fresh cilantro, and cubed avocado.
Nostalgic Family Memory:
Every year, after the Thanksgiving festivities have quieted down, my grandmother would gather us in the kitchen and retell the story of how this Sopa De Tortilla became our family's tradition. It began decades ago when her parents, having immigrated from Mexico, found themselves facing their first American Thanksgiving. Not wanting to waste the leftover turkey, they decided to create a dish reminiscent of their homeland. This was how our family's version of Sopa De Tortilla was born—a fusion of cultures, flavors, and love.
As we sit around the table, savoring each spoonful, I'm reminded of the countless stories shared and the laughter that filled our home, year after year. This simple soup connects us to our roots and to each other, making every post-Thanksgiving gathering a cherished memory.
Difficulty: 5/10
Classification: Main Dish
---
This Sopa De Tortilla is more than just a meal; it's a celebration of family and tradition. May it bring warmth and joy to your home as it has to ours.