So, Thanksgiving was nearly a week ago (remember?), and you’ve still got leftover turkey. But one more turkey sandwich and you’re going to flip out, right? Well, don’t worry, the Boise Healthy Living Examiner’s got you covered. Here’s a healthy recipe for Mexican Tortilla Soup, which uses leftover turkey, and will warm you up on these cold Treasure Valley nights.
Mexican Tortilla Soup is a pretty simple idea—warm broth, chunks of chicken, a few vegetables, and crisp tortillas floated on top. But this recipe has a secret, healthy ingredient: butternut squash. It’s packed with nutrients and antioxidants. And if you’ve got kids (or other family members) who turn up their nose at the word squash, there’s an easy solution. You can use a hand blender to puree it beyond recognition. You still get all the healthy benefits but never have to answer, “Eww, what’s that?” as your family picks through their dinner. Best of all, it’s very inexpensive to make, which is something everyone can appreciate during the holiday season, when budgets are often stretched thin.
2 TBSP oil
Four 6-inch corn tortillas, stacked, cut in half, then cut crosswise into narrow strips
5C fat free, low sodium chicken broth (try Pacific Natural Foods low sodium organic broth)
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2-in. cubes (about 4C)
1 TBSP minced garlic
1 can (14 1/2 oz.) diced tomatoes with green chilies (look for low sodium)
2 C shredded cooked turkey, or chicken
Garnish: lime wedges, cubed avocado, chopped cilantro
Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Fry half the tortilla strips, turning often, until lightly browned and crisp. Remove to paper towels to drain. Repeat with remaining oil and strips.
Bring broth, squash and garlic to a boil in a 3-qt. pot. Cover, reduce heat, and simmer 5 minutes or until squash is almost tender. Add tomatoes and simmer, uncovered, 5 minutes or until squash is tender.
Now, if you don’t mind the chunks of squash, you can skip to the next paragraph. Otherwise, use a hand blender to puree the soup, so that no chunks remain. See the Note below about using a regular blender or food processor.
Stir in the turkey, and let simmer about five more minutes, or until heated through.
Place half the tortilla strips in soup bowls. Ladle in soup; top with remaining tortilla strips. Pass small bowls of garnishes.
NOTE: If you don’t have a hand blender, you can use a food processor or even a blender, but use caution. When the squash is nearly tender, take it out, along with some of the broth, and puree it in the blender before adding it back to the soup. You’ll have to do this in batches, and make sure you don’t get it too full. When you puree hot things, they expand, and will overflow your blender. Not only does that make a huge mess, but it’s dangerous, so please be careful.
Talk it up:
How do you use leftover turkey?
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