| It's our busy season over here in the Post Food Lab. For months now, we've been roasting massive casseroles and turkeys, making so many pies — tiny and regular-sized — and testing recipes for holiday celebrations of all shapes and sizes. Only a fraction of this work has ended up in Eat Voraciously, where I've faithfully shared with you a well-tested dinner recipe four days each week. Thank you for joining me, and for telling your friends! To help support our work, please consider subscribing to The Washington Post. Starting this week, you can take advantage of a sale and unlock access to everything we publish: Get a digital subscription for just 99 cents every four weeks. That's our lowest price ever and it ends tomorrow night! Did a friend forward this to you? Sign up here. Leftover turkey time It's Hanukkah, so some of you might have a menu planned for the week already. But in the event that you're staring at the dregs of Thanksgiving leftovers, wondering how to muster the enthusiasm for another turkey sandwich or pot pie — don't! (By the way, today's the day to toss, freeze or eat any Thanksgiving leftovers from last Thursday.) Make this easy turkey tortilla soup instead. It's creamy and rich, thanks to turkey broth, half-and-half and prepared enchilada sauce. Tortillas thicken the soup, though if you still have stuffing hanging out in the fridge, especially if it's cornbread stuffing, feel free to use that as a thickener instead. Then, toss in two big handfuls of cooked and chopped turkey meat. Before serving, garnish each bowl with fresh, chopped tomatoes, avocado, scallions, tortilla chips, cilantro, shredded cheese and/or slices of fresh or pickled jalapeños.  | Today's recipe |  Photos by Laura Chase de Formigny for The Washington Post; food styling by Diana Jeffra for The Washington Post | Turkey Tortilla SoupI make a version of this soup most years. It's a great way to use up leftover turkey without feeling like you're still eating Thanksgiving dishes. - Tortillas are ideal here >> but leftover cornbread stuffing could work in their place.
- If you don't eat or have any turkey left >> this recipe will, of course, work with chicken or other meats. You can also omit the meat and use vegetable stock, making it vegetarian.
- This recipe calls for canned enchilada sauce >> but you can use any green or red salsa you have on hand. You can also use fresh peppers, sauteed and pureed, a can of tomatoes and a can of tomatillos, and then season the soup to taste.
- I love the avocado and tomato garnish >> but a dollop of cranberry sauce and a spoonful of crema might be nice, too. Or, how about tortilla chips, crushed over the top of each bowl?
For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 3 to 4 (makes about 5 1/4 cups)
Active time: 30 mins
Total time: 1 hour Ingredients - Eight 6-inch corn tortillas
- 1 1/4 cups low-sodium chicken broth or homemade turkey broth, plus more for thinning the soup as necessary
- 1 1/4 cups canned green enchilada sauce, such as Hatch brand
- 1 1/4 cups canned red enchilada sauce, such as Hatch brand
- 1 teaspoon ground cumin
- 1 cup nonfat half-and-half (may substitute for low-fat milk)
- 2 cups cooked turkey, shredded or cut into 1/2-inch dice
- 1 cup coarsely chopped grape tomatoes, for garnish
- 1 avocado, flesh cut into 1/2-inch dice, for garnish
- 1 jalapeño, stemmed, seeded and finely minced, for garnish
- 1/4 cup shredded sharp cheddar cheese, for garnish
Steps1. In a large, dry skillet over medium-high heat, working in batches, heat the corn tortillas on both sides until they are slightly charred in spots; this should take about 6 minutes total. Slice the tortillas into 1/2-inch-wide strips. 2. In a large, heavy-bottomed pot over medium heat, combine the broth and tortilla strips. Cook for 2 to 3 minutes, until the tortillas have softened and have thickened the broth. 3. Reduce the heat to medium-low and add the enchilada sauces, cumin, half-and-half and cooked turkey, stirring to combine. Cook for 3 to 5 minutes, until the soup is heated through. (You may add more broth to achieve a thinner consistency.) 4. To serve, divide the soup among individual bowls and garnish with the tomatoes, avocado, jalapeño and cheddar cheese. Tested by Bonnie S. Benwick. Nutrition information per serving (based on 4): Calories: 463; Total Fat: 18 g; Saturated Fat: 5 g; Cholesterol: 64 mg; Sodium: 671 mg; Carbohydrates: 55 g; Dietary Fiber: 14 g; Sugars: 0 g; Protein: 34 g.  | Dessert | 💬 "When it's over, I want to say: all my life I was a bride married to amazement." — Mary Oliver
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