Turkey and Poblano Tortilla Soup

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DELICIOUS

Description

Executive Chef Dedric McGhee

Ingredients

1: yellow onion, diced
1 Cup: diced celery
1 to 2: Poblano chiles (depending on heat)
2: Cloves garlic
2 Cups: sweet corn kernels
45-48 Ounces: TURKEY STOCK
30-32 Ounces: cold water
1 Tablespoon: cumin
To taste: salt and freshly ground black pepper
1 to 2: (6-Inch) corn tortillas
1 Small: bunch cilantro, leaves removed from stems
4 Cups: COOKED or PULLED TURKEY (shredded)
As needed: sour cream - 1 spoonful for each bowl
As needed: lime wedges– 1 wedge for each serving
As needed: tortilla chips – crushed for garnish

Directions

1
SOUP PREP: Roast onion, celery, chiles, garlic and corn at 350 degrees F for 15 minutes.
2
Simmer poultry stock, water and seasonings.
3
Add roasted vegetables to stock. Simmer for 20 minutes.
4
Puree soup in small batches in a blender or food processor, adding the corn tortillas to thicken the soup. Continue to process and add cilantro.
5
Return mixture to stockpot and heat to a simmer. Stir in shredded turkey and simmer for 10 minutes more. Adjust seasonings to taste.
6
SERVICE: Ladle into individual warmed bowls and garnish each with sour cream, lime and tortilla chips.