New Mexico Style Turkey Tortilla Soup | I am New Mexico

New Mexico Style Turkey Tortilla Soup

(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

 serious eats

INGREDIENTS:

  • 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

PROCEDURE:

  • 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.



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