Turkey Verde Soup

This soup is a nice change up to the leftover turkey sandwhich. 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 tukey 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

1. 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.
2. 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.
3. 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.
4. Add cheese, stir and continue cooking until melted or about 5 minutes.
5. Add crushed tortilla chips, stir and continue cooking for 5 more minutes.
6. Stir in lime juice. Season with salt and pepper to taste.
7. 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.