Leftover Turkey Idea : Tortilla Soup

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• 2 cups peanut oil for frying tortilla strips (see note)
• 4 corn tortillas, cut in half, then sliced crosswise into 1/2-inch strips (see note)
• Kosher Salt
• 2 pasilla chilies
• 2 ancho chilies
• 2 whole chipotle chilies canned in adobo sauce plus 1 tablespoon sauce
• 2 quarts low sodium canned or homemade chicken or turkey broth
• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 1 whole poblano pepper, seeds and stem removed, finely diced
• 2 cloves garlic, grated on a microplane grater
• 2 teaspoons ground cumin
• 1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces
• sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving

Procedures

1. 1
   Heat peanut oil to 350°F in a dutch oven or wok over high heat. Add tortilla strips and fry, agitating with a metal spider or slotted spatula until strips are crisp, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside.
2. 2
   Combine all chilis in a medium saucepan and add half of the chicken broth. Simmer over medium-high heat until the chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth.
3. 3
   While chilies are simmering, heat vegetable oil in a large saucepan or Dutch oven over high heat until shimmering. Add the onions and poblano pepper and cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining chicken broth. Add chili purée from step 2 as soon as it is ready.
4. 4
   Bring to a boil over high heat, reduce to a simmer, add turkey meat, and cook until flavors have blended, about 5 minutes. Season to taste with salt. Serve hot, passing tortilla strips, scallions, cilantro, avocado, jalapeños, and lime wedges at the table.

   
   

   recipe source: serious eats