A Post Thanksgiving sopa De Tortilla

In a large stock pot, heat olive oil and sauté the quartered onion, garlic cloves, and celery stalks. Add the turkey breast, carrot peels, two whole carrots, two celery stalks, and cilantro stems.

Ingredients

30 mL of Olive Oil

1 piece of Onion

3 cloves of Fresh Garlic Cloves

2 pieces of Celery

450 g of Turkey Breast

2 pieces of Carrots

240 mL of Cilantro

Equipment

Large Stock Pot

Chefs Knife

Fill the pot 3/4 full with water, cover, and simmer for 2 hours to create a rich stock.

Ingredients

1.9 L of Water

Equipment

Large Stock Pot

Remove the turkey breast, shred the meat, and discard the bones. Strain the stock through a colander into a clean pot, discarding the boiled vegetables.

Ingredients

Turkey Breast

Equipment

Colander

Large Stock Pot

In a blender, combine the stewed tomatoes, olive oil, a pinch of salt, and the roasted poblano pepper until smooth.

Ingredients

Poblano Pepper

Olive Oil

240 mL of Stewed Tomatoes

5 mL of Salt

Equipment

Blender

Bring the strained stock to a boil, add cubed carrots and chopped celery, and cook for 30 minutes until tender.

Ingredients

Celery

Carrots

Equipment

Large Stock Pot

Stir in the tomato-pepper puree and shredded turkey meat. Season with salt and ground cumin, then simmer briefly.

Ingredients

Poblano Pepper

Turkey Breast

Salt

5 mL of Ground Cumin

Equipment

Large Stock Pot

Ladle the soup into bowls and garnish with fresh cilantro leaves, diced avocado, and crispy tortilla strips.

Ingredients

Fresh Garlic Cloves

Cilantro

1 piece of Avocado

240 mL of Tortilla Strips

Equipment

Ladle