How to prepare delicious turkey tortilla soup?
2 recipes in one, to set you free from cooking for at least 4 days
I got this ‘turkey soup’ recipe from my friend, and everything in this world, while I was in the US this summer.
Actually, I kind of altered her original recipe and coordinated it with everything I could find in our country.
- vegetable bouillon cube
- 1/2 glass water
- 230 g Enchilada sauce from the jar
- 500 g turkey thigh
- 1 chili pepper
- 1 medium-sized onion
- 6 bigger fresh tomatoes
- 2 cloves garlic
- 4 teaspoons chopped coriander
- 1 teaspoon chili powder (this is optional, in case you really like it spicy)
- 3 teaspoon cumin
- salt and pepper to your liking
- 1 avocado
- 3 spring onions
- 2 teaspoons lime juice
- 1l tomato juice
- Chop turkey thigh into cubes, after removing the bone.
- Fry the meat in the pan at a medium temperature and olive oil on all sides, till it forms crust.
- While the turkey is stewing, clean garlic and onion and boil the tomato.
- When the turkey gets its golden brown color and put it into Crock Pot, then use the same pan to stew garlic and onion.
- While the onion is stewing, remove the peel from the tomato and chop it.
- When garlic and onion turn golden, put it into Crock Pot, use the same pan for stewing the chopped tomato.
- While the tomato is stewing in the Crock Pot, add Enchilada sauce (either already made, or home mad from the recipe in the post), cumin, salt, pepper, and bouillon cube.
- Then add stewed tomato and jalapeno pepper (or hot pepper). Add half of a cup water.
- Cover Crock Pot and cook it all together for 5 hours at a low temperature.
- Add coriander after 5 hours of cooking and serve it with mashed potatoes, pasta or rice.
- For the third and the fourth day, place all leftovers you have into Crock Pot, add 1 liter of tomato juice and cook for 60 minutes at a high temperature.
- Add chopped spring onion, sliced avocado and 2 teaspoons lime juice after sixty minutes. Cook it at the same temperature for another 10 minutes.
- Decorate the soup with coriander and serve it with tortilla chips.
With that said, as we were eating a lot of chicken during the last couple of days, I switched it with turkey thigh meat 🙂
This is how to prepare Crock Pot turkey soup…
I will quickly name everything you’re going to need apart from the turkey thigh for this soup: vegetable bouillon cube, enchilada sauce (you can find it here, I’ll show you a photo of the jar, and I’ll tell you which are the simplest substitutes for it), chili pepper, fresh tomato, onion and garlic and a half glass of water. Don’t forget about the spices: cumin, salt, pepper, coriander. Try to find some avocado, spring onion, lime and tomato juice which you’ll need for day 3 and 4.
The fastest option to prepare this turkey soup recipe is to cut everything into cubes, some smaller (pepper, garlic and onion) and some into bigger (meat), pour can tomato over it, spice it and leave it to cook.
This is what I did…
I asked the butcher to take the bone from the thigh, so that I don’t have to struggle with it at home. Honestly, I don’t really like to do that.
I cut the turkey into cubes, not too tiny, and then I fried it in the pan.
While the turkey was frying, I cut and cleaned the rest of the vegetables, which was time saving…
Vegetables and saving time
Just when the turkey was done, I chopped garlic and onion. I put the turkey in Crock Pot and put garlic and onion to stew together for a while… I needed them to get that golden brown color.
While those were stewing, I peeled the tomato and cut it into cubes. This time I didn’t have to boil it because the peel was coming off just fine using just a knife. You may end up peeling some of the tomato like that, but that’s not too bad.
Just when the garlic and onion were done, I placed them in Crock Pot, and used the same pan to stew the tomato.
While the tomato was stewing, I added all of the spices in the Crock Pot.
Then, it was time for the already made Enchilada sauce, that comes in a jar that looks just like this:
Enchilada sauce substitutes:
In case you want to prepare home made sauce, it is very simple and you’ll need only: some olive oil, 3 tablespoons flour, 2 teaspoons tomato puree, a clove of garlic, teaspoon cumin, salt, pepper, oregano to your liking, 2 cups vegetable broth (a cube can work as well), a teaspoon apple vinegar… you can also add a pinch of cinnamon to it.
Stew the flour and dry spices in olive oil (for about a minute), add some tomato puree and then the bouillon cube at the end, but stir it all along. Stew it for around 7 minutes, remove it from the burner and add apple vinegar.
Now, let’s continue with the recipe…
Tomato should be done by now, so we add it as well. I also added some jalapeno pepper to it (you can find some hot pepper). It is important to fill the pot to the top. This time, don’t pour a lot of liquid, just a half cup of water will do… you can always add some more while it’s cooking.
That would be all for the first two days…
I covered the pot and left it to cook for 5 hours at a low temperature. It is great to leave it to cook at night, and by the time you wake up in the morning, it will be all done and ready for the day… You can even take some with you to work.
When it was all done, I cut the meat into tiny straps because I like it more like that, but you don’t have to do that… also, you can add some coriander.
You can add some mashed potatoes, pasta or rice on the side for the first two or three days.
Here’s what we did…
It was really delicious…
Leftover turkey soup for days three and four
All of the leftovers ( that’s why it was so important to completely use the size of the pot), put in the Crock Pot again, add tomato juice and let it cook for an hour at a high temperature. After that hour has passed, add chopped spring onion, avocado and two teaspoons lime juice (or lemon as a substitute), and let it cook for another 10 minutes at the same temperature.
Serve it with tortilla chops and fresh hot peppers…