I know. You were probably expecting some wonderful post about what to do with all your turkey leftovers. Except that it’s only the Friday after Thanksgiving, and if you’re like me, today is just yesterday warmed up, or maybe made into a turkey sandwich; you’re not really into the whole using the turkey meat for something else yet.
So, then this post is kind of timely, because you could easily make this with a turkey carcass or a turkey leg or two. I used a couple of my rotisserie chicken carcasses that I have always have readily available in my freezer.
This soup goes by many names, usually I refer to it as Tortilla Chicken Soup, but Ina calls hers, Mexican Chicken Soup. No matter what I call it, or whose version I make, I always love it. I think for me it’s the topping…who doesn’t love that trinity of Mexican goodness – avocado, cilantro and cheese?!
I pretty much followed the recipe in the above link, except that I made mine in the slow cooker.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
And for Foodie Friday at Designs by Gollum!