A Post Thanksgiving “sopa De Tortilla” Recipe

Fill the pot with water until it's about three-quarters full. Cover and bring it to a boil, then reduce the heat to a simmer. Let it cook for at least 1 hour, but ideally 2 hours, to develop a rich stock. You'll want to keep an eye on the liquid level; the stock shouldn't reduce to less than one-quarter of the pot's original volume.

Hold off on adding salt for now. You can season once the stock has reduced and the flavors have concentrated.

Measure out the stock you'll need for the soup — about 1 to 2 cups per guest. If you have extra, pour it into ice cube trays and freeze for future use. This is a great way to have homemade stock on hand.

For the soup base, combine 1 (8-ounce) can of organic stewed tomatoes, 1/4 cup olive oil, and a pinch of salt in a blender. Add the roasted poblano pepper (see the note at the end of the recipe for how to roast it) and puree until smooth. Set this mixture aside.

Stir in about 1/3 cup of the reserved turkey meat for every cup of stock you're using, and let it simmer gently to warm through. Taste the soup and adjust for salt, then finish with a pinch of ground cumin.

Ladle the hot soup into bowls. Add a little extra turkey meat to each serving, then top with fried corn tortilla strips or good quality store-bought tortilla chips. Finish with a sprinkle of fresh cilantro and a few cubes of avocado.

*To roast the poblano pepper: You can do this either directly over a stove burner or under your oven's broiler. Cook until the skin is completely charred and blistered, and the pepper feels tender. Once cooled, peel away the charred skin, remove the stem, and devein the pepper before pureeing.