Tortilla Soup

You’ll probably have enough turkey stock from your Christmas turkey to double this recipe. You can ramp up the flavour with more garnishes or more of the corn and black beans. From Fine Cooking Thanksgiving Cookbook.

Soup:
1 tbsp. (15 mL) vegetable oil; plus 1 1/2 to 2 cups (375 mL to 500 mL) for frying the tortilla chips
1/2 cup (75 g) finely diced yellow onion
1 1/2 tbsp. (10 g) chili powder
1 tbsp. (15 mL) tomato paste
4 cups (1 litre) turkey stock (see recipe) or low-salt chicken broth
6 fresh cilantro sprigs
Kosher salt
Three 6-inch (15-cm) corn tortillas, cut into 1/4-inch (6-mm) strips
1 cup (250 mL) shredded or diced cooked turkey
3/4 cup (186 g) diced fresh tomato or quartered cherry tomatoes
1/2 cup (124 g) cooked fresh or frozen corn kernels
1/2 cup (84 g) canned black beans, rinsed and drained

Garnish:
1/2 to 1 ripe avocado, cut into 1/2-in (1-cm) dice
1/4 cup (50 g) crumbled queso fresco or feta
3 tbsp. (45 mL) chopped fresh cilantro
2 tbsp. (30 mL) sour cream to taste, optional
1/2 lime, cut into wedges

Heat the 1 tbsp. (15 mL) oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened, and just beginning to brown, 3 to 4 minutes.

Add the chili powder and tomato paste and cook, stirring, for 15 to 30 seconds; don’t let the chili powder scorch. Pour in the stock and scrape the bottom of the pan with the spoon to loosen any browned bits. Add the cilantro sprigs and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the stock has reduced by about a third and is very flavourful, 20 to 30 minutes. Discard the cilantro sprigs and season to taste, with salt.

While stock reduces, fry the tortilla chips. Line a plate or tray with two layers of paper towels. Pour 1 inch (2.5 cm) of oil into a small, high-sided saucepan. Heat the oil over medium heat until it reaches 350 F or until a tortilla strip sizzles immediately when dipped into the oil. Add 8 to 10 tortilla strips and scrunch them with tongs for a few seconds to give them wavy shape. Fry until the bubbling subsides and the strips are crisp and lightly browned, about 1 minute. Transfer to the paper towels to drain and sprinkle with a little salt while they’re still hot. Repeat with the remaining strips.

Divide the turkey, tomato, corn, beans, tortilla strips between two large soup bowls. Pour hot stock over the ingredients in the bowls. Garnish with avocado, cheese, cilantro, sour cream (if using) and big squeezes of lime juice. Serve immediately.

Makes 2 servings.

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