Turkey Tortilla Soup

If you are like me, you like Thanksgiving leftovers...but you don't like eating turkey sandwiches for a week.  The last few years I have whipped up this soup and it has always been gobbled (pun intended) up!  I adapted this recipe from a chicken taco soup recipe that a friend from San Diego created.

Turkey Tortilla Soup

1/2 onion, diced

1 clove garlic, minced

1 TBSP olive oil

1 14 oz can tomato sauce

1 14oz can diced tomatoes

1 can corn

1 jalapeno, diced

1 zucchini, cubed

1 carrot, cubed

1 TBSP cumin

1/4 tsp crushed red pepper

1 LB cooked turkey, shredded (If it isn't the day after Thanksgiving and you're craving this soup - try using a rotisserie chicken)

2 cups chicken broth

juice from 1 lime

1 bunch of cilantro, chopped

In a stock pot, heat oil and add onions and garlic.  Cook until onions are translucent and soft.  Add remaining ingredients and bring to a boil.  Boil until carrots are tender, then reduce heat to simmer.  Serve with tortilla strips, cheese, sour cream, and avocado.

Homemade Tortilla Strips

3 corn tortillas

olive oil

kosher salt

Preheat over to 350 degrees.  Brush tortillas with olive oil using a pastry brush and cut into strips.  The easiest and fastest way is to cut them with a pizza cutter.  Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown.  Give them a toss halfway through.