Note from Claudia: Elizabeth’s recipe was originally published in November of 2014, and I thought it’d be perfectly delicious and comforting for the holiday week ahead. Enjoy, and Happy Thanksgiving!
My favorite part of roasting the perfect turkey is the turkey soup we enjoy the next day! My cousins and I grew up having our grandfather’s amazing turkey soup the Friday after Thanksgiving. My aunt has since taken over the job, and boy, does she do it justice.
This year, I am taking my family’s traditional turkey soup and going outside of the box a little with a spin on one of my all time favorites, caldo tlalpeño. Traditionally made with chicken, garbanzo beans, and white rice, my version includes leftover turkey, smoky chipotle peppers, freshly ground cumin, and a variety of vegetables, including a big bunch of kale.
I’ll invite my family over for lunch and serve the soup with a big crusty baguette, softened butter, and my momma’s spiced black tea.
Hope you enjoy what may become the start of a new post-Thanksgiving family tradition!
- 1 red onion-diced
- 2 stalks celery,diced
- 2 large carrots, sliced on the diagonal
- 1 cup cremini mushrooms, sliced
- 1 zucchini squash, diced
- 1 yellow squash, diced
- I bunch kale, sliced
- 1 jalapeno (seeds removed if preferred)
- 1 bay leaf
- 3 cloves garlic
- 1T olive oil
- 1T tomato paste
- ½ Tablespoon cumin
- salt & pepper
- 2 chiles in adobo
- 8 cups homemade turkey stock
- 2 cups turkey shredded
- Lime wedges
- Chipotle peppers (for those that want added spice)
- In your soup pot, heat the olive oil, and sauté your veggies, minus the squash.
- Next, add in the tomato paste, combine with veggies and cook well.
- Once the tomato paste no longer has a raw scent, season with salt, pepper, and cumin.
- Add garlic, bay leaf, chipotle peppers, and stock to the pot.
- Add the shredded turkey.
- Allow to simmer for 30 minutes, add the squash, check for seasoning, and allow the soup to cook until the squash is tender.
Elizabeth Hopson, a native of Laredo, Texas, brings her appreciation of cross-cultural cooking to her unique approach to healthy cooking. Trained at the Culinary Institute and focusing on clean eating, heavy on the veggies, Elizabeth’s passion is helping everyone discover delicious, healthy fare.