Dd's After Thanksgiving Turkey Tortilla Soup

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.