Turkey Tortilla Soup

What You’ll Use

Turkey tortilla soup 

Lime 

Avocado

Cilantro

Shredded jack cheese 

Fried tortilla strips

In a saucepan over medium heat, bring the soup to a simmer. Stir in the juice of the lime. Season to taste with salt and pepper. Peel, pit, and chop the avocado. Pick a handful of cilantro leaves. Ladle the soup into bowls, and top with half of the jack (reserving the rest for the wraps). Top with the avocado and tortilla strips, scatter with the cilantro leaves, and serve warm.

Make-Ahead Instructions

Step 1 

To prep the soup, chop one of the red onions. Chop 3 cloves of garlic. Slice the corn tortillas into strips. Rinse and drain the beans. Shred the turkey into bite-size pieces. 

Step 2 

In a large pot over medium-high heat, warm ¼ cup olive oil. When the oil shimmers, working in batches if necessary, add the tortilla strips and fry until crisp, about 3 minutes. Transfer to a plate lined with paper towels and sprinkle with salt while still warm. Let cool completely, then transfer three-quarters of the tortilla strips to an airtight container, and store at room temperature.

Step 3 

Return the pot to the heat. Add the chopped red onion, season with salt, and sauté until soft, 5 minutes. Add the chopped garlic and ancho chile and stir until fragrant, 30 seconds. Add the diced tomatoes and turkey broth, bring to a simmer, turn down the heat, and cook until reduced slightly, 10 minutes. Add the beans, half of the shredded turkey (reserving the rest for the wraps), and the remaining one-quarter of the tortilla strips. Simmer until the flavors have combined, 5 minutes longer. Season with salt to taste. Let cool, transfer to an airtight container, and refrigerate.

Step 4 

To prep the stir-fry, cut the sweet potatoes into sticks about ¼-inch thick. Slice ½ of the remaining red onion. Chop 2 cloves of garlic. Chop about 1 tablespoon ginger. Remove the tofu from the packaging, place it between paper towels, and gently press to remove any excess moisture. Cut the tofu into bite-size cubes. Transfer to separate airtight containers and refrigerate (the garlic and ginger can go together). 

Step 5

To prep the wraps, thinly slice the remaining ½ red onion. Transfer an airtight container and refrigerate.

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