I went out of town the morning after Thanksgiving to make a quick visit to Charlotte (pictures to follow). Luckily I knew about my Slow Soupers Soup one week early. It was Jerry's turn to select his favorite soup, and picked a soup that can be made with leftover turkey. I used my leftovers a week earlier.
This is just right for this Sunday's Super Soup! If you are tired of turkey sandwiches... this is your recipe.
Mexican Turkey Soup
1-1/2 cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
1/2 cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish
2 tsp minced garlic
1 tsp finely chopped, canned chipotle peppers
4 cups chicken stock (or if you have time, try making your own turkey stock)
3/4 cups shredded, cooked turkey
1 ripe avocado
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro
In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes. Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add turkey and stock and bring almost to a boil then reduce heat to simmer. Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.
In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper. Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.
My avocado was a little firm so I didn't make the avocado cream; instead served ours with sliced avocados and a sprig of cilantro. This is perfect for a turkey twist.