Turkey Verde Soup
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This soup is a nice change up to the leftover turkey sandwich. It's not particularly spicy, but does have a different flavor profile than the typical Thanksgiving leftover meal.
Ingredients
Salsa Verde
- ½ Lbs. fresh tomatillos, husked or 1 10 oz can of tomatillos
- ½ medium yellow onion
- 4 cloves of garlic
- 2 japapeños, seeds and stems removed and chopped
- ½ C chopped cilantro
Soup
- 4 C turkey or chicken stock
- 4 C diced cooked turkey
- 1 15 oz. can black beans, drained
- ½ tsp ground cumin
- ½ tsp oregano
- ½ C chopped cilantro
- 4 oz Monterey Jack cheese, shredded
- ½ C crushed tortilla chips
- 1 Tbsp lime juice
For serving
- Shredded monterey jack cheese
- Sour cream
- Sliced avocado
Steps
- Make the salsa verde, if using canned tomatillos skip to step 2. Place fresh tomatillos in a pot and cover with water. Bring water to a boil and let simmer for 10 minutes. Take off heat and cool for 10 minutes.
- In the bowl of a food processor combine tomatillos, 1 cup of cooking water or water from can, onion, garlic, jalapeños and cilantro. Pulse food processor until smooth.
- In a large pot combine the salsa verde, stock, turkey, black beans, cumin, oregano, and cilantro. Bring to a boil and simmer for 15 minute.
- Add cheese, stir and continue cooking until melted or about 5 minutes.
- Add crushed tortilla chips, stir and continue cooking for 5 more minutes.
- Stir in lime juice. Season with salt and pepper to taste.
- Serve with the desired toppings.
Notes
- You can substitute 2 cups of store-bought salsa verde, but be careful with the heat.
- Queso fresco works well as a substitute cheese, just be aware it doesn't melt very well.