Tortilla Soup

Tortilla Soup

Makes 8 servings. Recipe is from Helana Brigman. This variation of Tortilla Soup includes smoked turkey as an easy way to improvise on a Mexican classic. Don’t have smoked turkey? Pull the meat from a store-bought rotisserie chicken for a similar effect.

1 onion, chopped fine

2 Anaheim peppers, seeded and chopped fine

2 large or 3 small red peppers, chopped fine

5 cloves garlic, minced or pressed

4 tbls. olive oil

8 cups chicken or vegetable broth

2 (151/2-oz.) cans whole tomatoes

1 (151/2-oz.) can corn

1 (151/2-oz.) can black beans

2 tsps. cumin

1 tsp. chili powder

Salt and pepper, to taste

1 1/2 lbs. smoked turkey or chicken

Avocado, lime wedges, cilantro, pepper jack cheese, sour cream and tortilla chips, for garnish

1. Chop onion, peppers, and mince or press garlic. Add onions and peppers to oversized cast-iron pot and cook in olive oil over medium-high heat until tender, about 6 minutes.

2. Add garlic to pot and cook until fragrant, about 30 seconds. Add broth, tomatoes, corn, black beans, cumin, chili powder, and salt and pepper to taste. Mix to combine, cover, and bring to a boil. Stir soup and crush plum tomatoes with spoon or fork. Cover and reduce soup to simmer for 15 minutes.

3. Add pre-cooked, smoked turkey to pot and cook for 5 minutes, simmering until meat is heated all the way through. Taste soup and adjust spices as necessary.

4. Serve soup with fresh avocado, lime wedges, cilantro, pepper jack cheese, sour cream, and tortilla chips.