(November 26, 2015)—In New Mexico, we like to put our spin to just about every conventional meal that you can think of. Here is a New Mexican style Turkey Tortilla Soup recipe that you’ll grow to love if you haven’t created your own rendition of it by now.
This is also a great recipe for the holiday season, Turkey season.
If you’re having a hard time finding places to buy New Mexico Chile outside of New Mexico, then here are a few sources that you may find handy next time you want a piece of home.
Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 1 Hour
- Canola oil for frying
- Six 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1/4 cup New Mexico Red Chile powder
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 can (28 ounces) peeled, whole plum tomatoes, drained
- 4 cups canned low-sodium chicken broth or Turkey Stock
- 2 cups shredded roast turkey
- kosher or sea salt, to taste
- 6 ounces (1 1/2 cups) Mexican Queso Fresco cheese, crumbled, or shredded Monterey Jack
- Pour the oil into an 8-inch heavy sauté pan to a depth of 1/2 inch.
- Place over medium-high heat until the oil is shimmering (350 degrees F on a deep-frying thermometer).
- In small batches, fry the tortilla strips, stirring them around, for about 1 minute until pale golden. (The oil will stop bubbling once they are crisp.)
- Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels.
- Reserve the oil.
- In a 6-quart saucepan, heat 2 tablespoons of the tortilla frying oil over medium heat.
- Add the onion and garlic and sauté, stirring frequently, for about 5 minutes until soft but not browned.
- Remove from the heat.
- Transfer the onions and garlic to a blender.
- Add the chile and the tomatoes.
- Blend to a smooth puree.
- Pour the puree back into the saucepan and return to medium heat.
- Add the stock or broth and bring to a simmer.
- Cover the pan and simmer the soup for 30 minutes.
- Stir in the shredded turkey.
- Taste and season with salt.
Serve the soup in shallow bowls and pile high the crisp corn tortilla strips for a crunchy garnish.