Roasted Turkey Tortilla Soup

Serves 4-6

3 Cups Turkey Meat (Leftovers)
3 qts Turkey Stock (Chicken ok)
2 Cups Corn Kernels
2 Medium Yellow Onions (Sliced)
2 Tablespoons Olive Oil
2 Red Bell Peppers (Roasted, Seeded, peeled & diced)
½ Cup Celery (chopped)
3 Garlic Cloves (chopped)
2 Tbsp Fresh Cilantro (chopped)
½Teaspoon Dry Oregano
½ Teaspoon Smoked Paprika
1 Teaspoon Light Chili Powder
½ Cup Dry White Wine
Salt & Pepper to taste

Garnish:

4 Cup Tortilla Chips
2 Stocks Green Onions (sliced thin)
¼ Bunch Cilantro Sprigs
2 Avocados (Cubed)
1 Cup Monterey Jack Cheese (Grated)
6 Lime Wedges (for the Juice)

**Optional-The spicy version -2 Jalapeños (diced- seeds & all)

In a medium Stock Pot over medium-high heat add 2 tbsp Olive Oil and sliced onions, cook for 6-8 minutes until onions begin to caramelize. Add Celery, Turkey, Oregano, Garlic, Paprika and Chili Powder, cook 4 minutes. Add Dry White wine, stir and scrape bottom of pan while cooking for 3-4 minutes. Add stock, corn and roasted red peppers. After stock begins a low boil, turn heat down to low and allow to simmer for 15 minutes. During the last couple minutes add chopped cilantro. Taste and adjust salt and pepper.

Arrange garnish on a small platter for guests to finish the soup as they choose. Serve in a large bowl and add tortilla chips right before you’re ready to eat.

Looking for the perfect wine to go with the Turkey Tortilla Soup… Alexandria Nicole Cellars “Jet Black’ Syrah!

Chef Frank Magana