If you are a loyal reader of this blog you probably realized I am obsessed with tomatillos lately. I mean, I’ve never cooked with tomatillos until a month ago, and since I’ve shared four recipes using tomatillos. I think it’s getting a little under control but I also think you are going to thank me once you try my tomatillo salsa, because how ridiculously easy it is and how it truly gives that authentic Mexican flavor to any recipe.
Today’s recipe is a fantastic way of using not only extra salsa but also any turkey leftover, which is probably is going to happen after Thanksgiving. Aren’t turket leftovers the best part of cooking a turkey? I sure think it is and in many homes it has even become a tradition to cook certain dishes the day after Thanksgiving just to use the turkey leftovers. Turkey sandwiches are very popular but this Turkey Tomatillo soup will become your new tradition. This soup is everything you want to have on a cold and cozy day. It is comforting, light and full of flavor.
To make this soup everything starts with the tomatillo salsa or salsa verde. Get the recipe here. If you want to avoid a bit of its heat but still get wonderful depth of flavor from mild chiles, replace the jalapeños in my original recipe for a can of Old El Paso Green Chiles.
The best part about making this soup is that requires very little effort. Once you have all your ingredients ready they go into a pot and that’s pretty much it.
Aside from having lots of turkey, I also added corn to make the soup heartier but other grains and vegetables could be added based on preference. I suggest pinto beans, celery and potatoes for example.
Serve the soup with crispy tortilla strips and garnish with sour cream, avocado and cilantro if desired.
- 2 cups Tomatillo Salsa (search the blog to find complete recipe)
- 1 cup whole kernel corn
- 3 cups cooked turkey, shredded/chopped
- 3 cups turkey/chicken broth
- 1 cup water
- Salt to taste
- In a large stock pan, over medium high heat cook tomatillo salsa for about 2-3 minutes.
- Add corn and turkey and cover well with the sauce, stirring for 1 more minute.
- Add broth and water and bring to a boil.
- Reduce heat to low and simmer for about 20 minutes.
- Adjust flavors to taste.
- Chop soft taco tortillas into short strips and bake them for 5 minutes on a 400° oven.
- Serve the soup with crispy tortilla strips and garnish with sour cream, avocado and cilantro if desired.
Disclosure: This is a compensated campaign but all opinions, like always, are 100% my own. Enjoy!