Leftover Turkey and Rice Tortilla Soup
8 servings
Soup
Leftover turkey and rice: a complete, flavorful Mexican-inspired meal.
There are a 101 ways to cook with leftover turkey and rice, but this recipe is by far one of the best as it’s a complete meal in one with vegetables, grains and protein in every serving. The Mexican-inspired spices and accoutrements alone are a feast for the eyes bringing an array of colours and textures to every bite.
Long Grain
Ingredients
Tortilla Strips:
4 small flour tortillas
1 tbsp (15 mL) vegetable oil
Soup:
1 tbsp (15 mL) vegetable oil
1 large onion, diced
1 sweet yellow or red pepper, diced
2 cloves garlic, minced
2 tsp (10 mL) each chili powder and ground cumin
1 tsp (5 mL) dried oregano
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
4 cups (1 L) homemade turkey stock or sodium-reduced chicken broth
1 cup (250 mL) tomato-vegetable cocktail or turkey stock
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans or white kidney beans, drained and rinsed
1 ½ cups (375 mL) cooked U.S. long-grain white rice
2 cups (500 mL) diced cooked turkey
Directions
Tortilla Strips
Step 1
Pre-heat oven to 325°F (160°C).
Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips.
Separate strips and arrange on rimmed baking sheet.
Bake for about 10 to 20 minutes or until crisp. Let cool.
Soup
Step 1
In Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic until softened, about 3 minutes.
Stir in chili powder, cumin, oregano, salt and pepper; cook for 30 seconds.
Step 2
Add stock, tomato-vegetable cocktail, diced tomatoes and beans; bring to boil; reduce heat, cover and simmer for 15 minutes.
Stir in rice and turkey; simmer, covered, for 5 minutes.
Step 3
Ladle into bowls.
Serve with tortilla strips and garnishes on the side.
Recipes by riceinfo.com