A Post Thanksgiving “Sopa De Tortilla”
Intro
There’s something truly magical about the day after Thanksgiving. The hustle and bustle of the holiday has subsided, leaving behind a tranquil warmth in the home. As a child, I remember waking up to the aroma of simmering broth, a comforting scent that signaled my mother’s tradition of transforming leftover turkey into a delicious, heartwarming “Sopa De Tortilla.” This soup is more than just a meal; it’s a delightful reminder of family gatherings, laughter, and the joy of savoring a moment of quietude with a bowl of something nourishing. Today, I’m excited to share this cherished recipe with you, so you too can create new memories with your loved ones.
Why You’ll Love It
This “Sopa De Tortilla” is the perfect way to give new life to your Thanksgiving leftovers. It’s a savory, aromatic, and satisfying dish that brings comfort with every spoonful. You’ll love the way the flavors meld together—the rich turkey broth, the subtle heat from the poblano peppers, and the fresh finish from the cilantro and avocado. Plus, it’s a versatile dish that you can tweak to suit your preferences, making it a staple in your post-holiday repertoire.
Ingredients
- 1 avocado, diced
- 2 carrots, peeled and cubed
- 2 celery stalks, chopped
- A handful of cilantro, leaves reserved
- 1 teaspoon ground cumin
- 2 cloves garlic, whole
- 3 tablespoons olive oil, divided
- 1 onion, quartered
- 1 poblano pepper
- 1 8 oz. can of organic stewed tomatoes
- Fried tortilla strips or good quality store-bought tortilla chips
- 1 whole turkey breast, cooked
Instructions
- Drizzle 2 tablespoons of olive oil in the bottom of a large stock pot. Add the quartered onion, 2 cloves of garlic, 2 stalks of celery, and the turkey breast.
- Peel two carrots and add the peels to the stock pot along with the remaining whole carrots and celery stalks. Reserve two carrots and two celery stalks for later use.
- Cut the stems off your cilantro bunch and add them to the stock pot. Reserve the leaves.
- Fill the pot with water until it is 3/4 full. Cover and boil for at least 1 hour, preferably 2 hours. Set a timer to check on your stock. Do not add salt before you have reduced your stock. Ensure that the stock does not reduce to less than one quarter of your pot.
- Remove the turkey from the bone, reserving the meat, and discard the bone.
- Strain the soup using a colander over another stock pot and discard the vegetables. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cube trays for later use.
- In a blender, add the can of organic stewed tomatoes, 1 tablespoon of olive oil, a pinch of salt, and puree with the roasted poblano pepper (see roasting instructions below). Set aside for later use.
- Add the cubed carrots and chopped celery to the stock. Cover and boil for 30 minutes until the vegetables are tender.
- Add the pureed pepper-tomato mixture in 1/4 cup increments to your broth. Add 1/3 cup of turkey meat per cup of stock and allow it to simmer.
- Taste for salt and finish with a pinch of ground cumin.
- Ladle the soup into bowls and add extra turkey meat. Top with strips of fried corn tortillas or good quality store-bought tortilla chips. Garnish with fresh cilantro and cubes of avocado.
- To roast the poblano pepper, place it on a stovetop or in your oven until charred and tender. Peel and devein the poblano pepper before using.
Tips
For an extra depth of flavor, try roasting the turkey bones before boiling them. This will add a rich, savory taste to your stock. If you prefer a spicier soup, feel free to add a jalapeño pepper when blending your tomato mixture. Don’t forget to taste the soup before serving and adjust the seasoning as needed.
Variations & Substitutions
Feel free to substitute chicken for turkey if that’s what you have on hand. You can also add other vegetables like corn or bell peppers for added texture and flavor. For a vegetarian version, replace the turkey with beans and use vegetable broth instead of turkey stock.
Storage
This soup stores beautifully in the refrigerator for up to 3 days. Simply let it cool to room temperature and store in an airtight container. It also freezes well for up to 2 months. To reheat, simply warm on the stove over medium heat until heated through.
FAQ
Can I make the stock in advance?
Absolutely! You can prepare the stock a day or two in advance. Simply strain and store it in the refrigerator or freeze it in portions for later use.
What can I do if the soup is too spicy?
If your soup ends up being too spicy, you can balance the heat by adding a dollop of sour cream or a splash of cream to each serving. This will mellow the spice and add a creamy texture to the soup.
Nutrition
This hearty soup is a nutritious option packed with protein, vitamins, and minerals. The turkey provides lean protein while the vegetables add essential nutrients and fiber. Avocado offers healthy fats, making this soup not only delicious but also nourishing.
Conclusion
There’s nothing quite like a bowl of “Sopa De Tortilla” to bring warmth and comfort to your table, especially in the days following a festive Thanksgiving feast. This recipe is a wonderful way to make the most of your leftovers, turning them into something extraordinary. Whether you’re sharing it with family or savoring a quiet moment alone, may this soup fill you with warmth and joy. Happy cooking!
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