Recipe of the Week; USE-THAT-LEFTOVER-TURKEY-WHITE-MEAT TORTILLA SOUP

So its 11 days after Thanksgiving, and I've got a gallon-size Ziploc full of white meat- the least favorite of everyone in my household.

What to do?

Fix a big pot of soup, of course! But not just any soup- no bland turkey noodle here!

This recipe I'm about to share is basically an adaption from a state of Oklahoma cookbook I once borrowed from my friend Dyan. It's not quite the same as the one in the book, the original calls for chicken, which of course would be just fine. I'm going to share my post-Thanksgiving turkey version. I suggest not veering to far from this recipe, only because it's a very ingredient-laden soup, and it takes just the right combination of stuff to have the right consistency and flavor.

Don't be scared, however- this soup is really easy, and can be ready in 1/2 an hour or so. Like all my favorite soups, there are tasty options with garnish, but the tortillas are necessary- otherwise we can really call it "tortilla" soup, now can we?

INGREDIENTS

2 to 3 cups left over turkey, cut into large pieces

1 can (or two cups) chicken or turkey stock

1 medium onion, diced

2 cloves garlic, minced

1/2 to 3/4 package taco seasoning

1 can golden hominy, drained

1 can black beans, rinsed and drained*

1 can ranch-style beans, OR 1 can pinto beans, drained

1 can diced tomatoes

8 oz. jar green chilie salsa, or salsa verde

1 small can diced green chilies

*ensure that the black beans are rinsed well, to avoid the soup from turning a murky grey color

For Garnish-

about 10 corn tortillas, cut into thin strips

shredded cheddar/jack cheese blend

fresh cilantro or parsley

scallions, white and green parts, sliced

sour cream

avocados, sliced

Start soup by sauteing onions and garlic in a little olive oil for a few minutes. Add chicken stock, tomatoes (with the juice), salsa, and diced green chilies and turkey. Add taco seasoning, about a half a package to start, and stir everything together.

Bring to a boil. You may add more stock to adjust soup thickness to your preference if necessary.

Reduce to simmer, and add beans and hominy. Stir and taste, adding more taco seasoning if the soup isn't seasoned enough. Be a little conservative at first, to avoid the soup being too salty.

Allow soup to simmer for about 20 minutes or so, the turkey should have broken down into smaller pieces.

Meanwhile, fill a small skillet about half way up with vegetable oil. When the oil is hot enough for frying, drop in a small handful of the tortilla strips and allow them to cook until crunchy. Remove from skillet and drain on paper towels. You may lightly salt the strips as you remove them to the paper towels. Continue this process until all the strips are fried.

To serve the soup, ladle into bowls and sprinkle grated cheese on top. You may add sour cream, cilantro, scallions and avocados (or any combination of these garnishes) to the top of the soup as well. Top off with some of the tortilla strips, poking them vertically down into the soup.

**For convenience sake, you could substitute tortilla chips instead of frying your own strips, but I really don't recommend that. The homemade strips are really what make this soup unique, and store-bought chips could be too salty.

You could also throw in a diced jalapeno for a little more heat, if desired.