- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Here’s an unusual way to use up leftover Christmas turkey – a Mexican-influenced soup garnished with baked tortillas and other tasty bits and bobs.
Ingredient:
- 500g/1lb 2oz ripe tomatoes
- ½ head garlic cloves, unpeeled
- 2 dried ancho chillies
- 2 tbsp olive oil
- 2 red onions, cut into thin wedges
- 1 red pepper, diced
- 1 green pepper, diced
- 2 sticks celery, sliced
- 2 tsp ground cumin
- large sprig thyme
- 2 bay leaves
- 1 tsp dried oregano
- small bunch coriander, stems and leaves separated
- 1.25 litres/2 pints turkey stock
- 250g/9oz cooked black beans
- 250g/9oz sweetcorn
- salt and freshly ground black pepper
- 300g/10½oz leftover turkey meat, cut into strips
- 1 lime, juice only (optional)
- 6-8 corn tortillas, cut into wedges or strips
- 2 tbsp olive oil
- 2 avocados, peeled, stones removed, diced
- 1 lime, juice only
- salt, to taste
- 3-4 spring onions, finely sliced
- 100g/3½oz grated hard cheese
