I came back home this weekend with a container full of turkey and turkey stock… and some ideas! I’ve made “tortilla soup” before with the more usual chicken and chicken stock, but this is so tasty I had to share. The masa acts as a thickener and adds a wonderful corn flavor to the whole dish. Although I put some crumbled tortilla chips on top of the soup, really it’s completely uneccesary- you get plenty of corn flavor from the masa and the kernel corn. I generally don’t like soggy pieces of tortilla floating in my soup, which is why I add the masa instead of regular tortillas. After all, tortillas are made from masa! I also would have added some chopped cilantro after I was done simmering, but I didn’t have any. Whole cooked beans would be great too.

Whatever you do, don’t skip the lime juice! It really makes the dish.

– Leftover turkey (cooked)
– Stock of some kind (homemade turkey stock would be the best, but chicken or veggie would be good too. The stock I had already had some carrots and celery in it- the more the merrier!)
– Onion, diced
– Garlic, minced or powdered (if using minced, quickly fry it before adding it to the pot)
– Some kind of diced green chile (I used poblano, you could use jalapeño or green bell pepper if you can’t handle any heat)
– Chipotles en adobo (2 or more, diced) ***
– Some kind of dried red chile (I used ancho powder)
– A small can of tomato sauce (I used a 6oz can, I think)
– 2 tablespoons prepared dry masa, i.e. Maseca brand
– Corn (I used frozen yellow kernel corn)
– the juice of 1 small lime
– Salt, pepper, cumin


1) Bring the stock and meat to a simmer
2) Add the chipotles, dried red chile, and tomato sauce
3) Combine the masa and some water in a glass; stir to combine, then pour into the pot
4) Taste and adjust seasonings, adding salt, pepper, garlic, and cumin etc. to taste
5) Once everything is nice and simmer-y, add in the onion and green chile
6) Simmer that stuff for about 5 minutes
7) Turn off the heat, then add the corn
8) Serve and enjoy! Even better the next day

Top with crumbled tortilla chips, or tortilla strips, more diced onions, avocado, julienned cabbage, pickled jalapeños, cilantro, etc.

*** Awesome tip! ***
When you buy a can of chipotles en adobo, sometimes it’s hard to use all of them at once- especially if you’re heat averse. The best way to save them for later is to pull out each chipotle and place it on a baking sheet covered with aluminum foil, then put that in the freezer. After a few hours, pick up the chiles and put them in a ziplock bag back in the freezer. Now you can grab as many or as few chipotles as you need for your recipe.

Chipotles en adobo (dried smoked jalapeños in a vinegar-tomato sauce)

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