Turkey Tortilla Soup {Thanksgiving Leftover Idea}

If you are like me, you like Thanksgiving leftovers...but you don't like eating turkey sandwiches for a week.  The last few years I have whipped up this soup and it has always been gobbled (pun intended) up!  I adapted this recipe from a chicken taco soup recipe that a friend from San Diego created.

Turkey Tortilla Soup {Thanksgiving Leftover Idea}
1/2 onion, diced
1 clove garlic, minced
1 TBSP olive oil
1 14 oz can tomato sauce
1 14oz can diced tomatoes
1 can corn
1 jalapeno, diced
1 zucchini, cubed
1 carrot, cubed
1 TBSP cumin
1/4 tsp crushed red pepper
1 LB cooked turkey, shredded (If it isn't the day after Thanksgiving and you're craving this soup - try using a rotisserie chicken)
2 cups chicken broth
juice from 1 lime
1 bunch of cilantro, chopped
In a stock pot, heat oil and add onions and garlic. Cook until onions are translucent and soft. Add remaining ingredients and bring to a boil. Boil until carrots are tender, then reduce heat to simmer. Serve with tortilla strips, cheese, sour cream, and avocado.

Homemade Tortilla Strips
3 corn tortillas
olive oil
kosher salt
Preheat over to 350 degrees. Brush tortillas with olive oil using a pastry brush and cut into strips. The easiest and fastest way is to cut them with a pizza cutter. Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown. Give them a toss halfway through.

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