Oops, am I too late?? Maybe you can make a "Chicken Tortilla Soup" instead. I think still would be good.
AFTER THANKSGIVING TURKEY TORTILLA SOUP
*Turkey Stock:
Turkey bones
Water
4 cloves garlic, peeled
1 tsp. salt
½ tsp. freshly ground black pepper
**Jalapeno Pesto:
1 jalapeno pepper, seeded
2 TB green onion, chopped
2 TB cilantro leaves
1 clove garlic, peeled
Salt, freshly ground black pepper
2 TB olive oil
Soup:
2 tsp. olive oil
½ small onion, chopped
½ small carrot, peeled, chopped
½ small green bell pepper, seeded, chopped
3 cloves garlic, peeled, chopped
¼ c. frozen corn, thawed
½ c. favorite salsa
½ (14-15 oz.) can refried beans***
½ tsp. taco seasoning
1 c. leftover turkey, coarsely chopped
4 c. turkey stock, with meat **
Salt, freshly ground black pepper
Dash favorite hot sauce
Garnish: shredded cheese, avocado, crushed tortilla chips, jalapeno pesto***
*Turkey Stock: In a large saucepot cover turkey bones with water. Add garlic, salt and pepper.
Bring to a rapid boil. Allow to boil 10-15 minutes. Reduce heat and bring to a simmer. Simmer
30 minutes. With back of spoon mash garlic cloves. When cool enough to handle remove any
meat from bones. Reserve. Transfer into ziptop bags for use later. Reserve 4 cups WITH meat.
Soup: In a saucepot over medium heat saute onion, carrot, bell pepper and garlic in oil until
limp. Stir in remaining ingredients until combined. Bring to a boil. Reduce heat; simmer
15-20 minutes, stirring occasionally. **Add additional beans to bring to desired consistency.
Season as needed with salt, pepper and hot sauce.
**Jalapeno Pesto: Combine all ingredients in a food processor drizzling in olive oil.
For service: Garnish with desired toppings. Serves 2.
