You Have Leftover Turkey

They make fun of you every year ...

That 25 pound turkey you insist on making.

But hey!  You're going through the same amount of trouble either way -- so why not get the most for your time?

With a giant bird you're able to give your guests leftovers to take home, and still have plenty for yourself.

But since Thanksgiving, you've had enough turkey sandwiches to keep you satisfied until next year.

Quick side note on sandwiches... just in case you've never tried this one...

Bread, a little mayo, turkey, stuffing, and cranberry sauce.  It's amazing!

And now back to the rest of your leftover turkey ...

You've gone ahead and divided up the leftovers into 2-3 person portions, and have them sitting in the freezer so they'll keep.

You're looking for some interesting ways to serve it up over the next few weeks.  Ways that won't have your family exclaiming, "REALLY!?! Turkey, again????"

Last night we had a cold front pass through, and so immediately I thought about making soup.  But since we'd just come off of an extremely gluttonous weekend, I wanted something light.

This tortilla soup recipe came to mind, and while I normally make it with chicken, the turkey worked out perfect.  My husband actually had two bowls, and even came home from work today to have it again for lunch.

Talk about an easy way to squeeze in another few servings of that delicious Thanksgiving turkey!  One freezer bag full of turkey leftovers down ... and only a *few* more to go.  🙂

So the next time you have loads of leftover turkey (or chicken for that matter!) and need an interesting way to disguise it, break out the chips and cheese!  This tortilla soup recipe will have your husband and family eating up the leftovers in no time.

Until our next meal,

Rebecca

Tortilla Soup

• 1 to 1 1/2 Pounds Skinless Chicken or Turkey, Diced (Can be cooked or raw)
• 3 14 Oz Cans of Chicken Broth
• 1 14.5 Oz Can of Diced Tomatoes, Undrained
• 1 Medium Onion, Diced
• 1/2 Green Pepper, Diced
• 2 Tsp Chili Powder
• 1/2 Tsp Ground Cumin
• 1/8 Tsp Black Pepper
• 1 14 Oz Can Corn

Optional Ingredients (Toppings):

• Tortilla Chips, Coarsely Crushed
• Monterey or Cheddar Cheese, Shredded
• Avocado, Diced
• Fresh Cilantro or Jalapeno Peppers

Directions:

1. In a 4-quart dutch oven or stock pot, combine the broth, onions, peppers, tomatoes, chili powder, cumin and black pepper.
2. Bring to a boil. If using raw chicken, add the chicken, and return to boiling.
3. Reduce heat, and simmer covered for 10 minutes.
4. Add the corn, and if using cooked chicken, add the cooked chicken at this point.
5. Bring to a boil again, and then reduce heat and simmer, covered, for another 10 minutes.
6. Serve and sprinkle with your favorite toppings. (I love cheese and crushed tortilla chips!)