A Post Thanksgiving “sopa De Tortilla”
A Post Thanksgiving “sopa De Tortilla” is a gluten free, dairy free, and whole 30 main course. One serving contains 443 calories, 36g of protein, and 26g of fat. This recipe serves 5. For $3.08 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 5 people have tried and liked this recipe. It is a rather expensive recipe for fans of Latin American food. It will be a hit at your Thanksgiving event. If you have fried tortilla strips, carrots, onion, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. Similar recipes include Thanksgiving Appetizers – Two s in One Post, Sopan Azteca (Tortilla Soup), and Easy Thanksgiving Menu + FREE Thanksgiving Planner Printable.
- Serves: 5
- Time: 150 Mins
- Category: lunch, main course, main dish, dinner
- Health Rating: 39.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
avocado | 1.0 | None | |
 |
carrots | 4.0 | None | |
 |
celery | 4.0 | stalks | None |
 |
cilantro | 1.0 | bunch | None |
 |
cumin | 1.0 | pinch | None |
 |
garlic | 2.0 | cloves | None |
 |
olive oil | 54.0 | milliliters | None |
 |
onion | 1.0 | None | |
 |
poblano pepper | 1.0 | None | |
 |
stewed tomatoes | 226.796 | grams | None |
 |
fried tortilla strips | 28.0 | milliliters | None |
 |
turkey breast | 1.0 | None |
avocado
Qty: 1.0
Metric:
Price: None
carrots
Qty: 4.0
Metric:
Price: None
celery
Qty: 4.0
Metric: stalks
Price: None
cilantro
Qty: 1.0
Metric: bunch
Price: None
cumin
Qty: 1.0
Metric: pinch
Price: None
garlic
Qty: 2.0
Metric: cloves
Price: None
olive oil
Qty: 54.0
Metric: milliliters
Price: None
onion
Qty: 1.0
Metric:
Price: None
poblano pepper
Qty: 1.0
Metric:
Price: None
stewed tomatoes
Qty: 226.796
Metric: grams
Price: None
fried tortilla strips
Qty: 28.0
Metric: milliliters
Price: None
turkey breast
Qty: 1.0
Metric:
Price: None
Instructions
Stock Instructions
Step 1: Drizzle 2 tablespoons of olive oil in bottom of large stock pot.
Ingredients:
- olive oil
- stock
Equipment:
- pot
Step 2: Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
Ingredients:
- celery rib
- turkey breast
- carrot
- clove
- garlic
- onion
- stock
Equipment:
- pot
Step 3: Cut the stems off your Cilantro bunch. Reserve the leaves.
Ingredients:
- cilantro
Step 4: Add stems to the stock pot.
Ingredients:
- stock
Equipment:
- pot
Step 5: Add water to your pot so that it is 3/4 full.Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.
Ingredients:
- stock
- water
- salt
Equipment:
- kitchen timer
- pot
Step 6: Remove turkey from bone. Reserve the meat. Discard the bone
Ingredients:
- whole turkey
- bone
- meat
Step 7: Strain the soup by using a colander over another stock pot
Ingredients:
- stock
- soup
Equipment:
- pot
- colander
Step 8: Discard the vegetables
Ingredients:
- vegetable
Step 9: Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.Soup Instructions:In blender add 1 8 oz. can of organic stewed tomatoes and cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.
Ingredients:
- stewed tomatoes
- ice cubes
- olive oil
- pepper
- stock
- salt
- soup
Equipment:
- blender
Step 10: Add 2 carrots cubed to stock
Ingredients:
- carrot
- stock
Step 11: Add 2 celery stalks chopped to stock
Ingredients:
- celery rib
- stock
Step 12: Cover and boil for 30 minutes until the vegetables are tender.
Ingredients:
- vegetable
Step 13: Add 1/4cup increments pureed pepper-tomato mixture to your broth.
Ingredients:
- pepper
- tomato
- broth
Step 14: Add 1/3 cup of turkey meat per cup of stock and allow simmering.Taste for salt and finish with a pinch of ground cumin.Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.*Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and devein the Poblano pepper.
Ingredients:
- corn tortilla
- fresh cilantro
- poblano pepper
- tortilla chips
- ground cumin
- turkey meat
- avocado
- stock
- salt
- soup
Equipment:
- stove
- bowl
- ladle
- oven
Dietary Information
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 442.93 kcal | 22.15% |
| Fat | 26.44 g | 40.67% |
| Saturated Fat | 3.64 g | 22.72% |
| Carbohydrates | 18.69 g | 6.23% |
| Net Carbohydrates | 12.81 g | 4.66% |
| Sugar | 6.21 g | 6.9% |
| Cholesterol | 84.24 mg | 28.08% |
| Sodium | 506.59 mg | 22.03% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 36.05 g | 72.11% |
| Vitamin A | 8660.95 IU | 173.22% |
| Vitamin B3 | 17.25 mg | 86.27% |
| Vitamin B6 | 1.51 mg | 75.41% |
| Selenium | 36.32 µg | 51.88% |
| Phosphorus | 436.74 mg | 43.67% |
| Vitamin C | 33.05 mg | 40.06% |
| Vitamin K | 42.05 µg | 40.05% |
| Potassium | 993.18 mg | 28.38% |
| Vitamin E | 4.21 mg | 28.04% |
| Fiber | 5.88 g | 23.5% |
| Vitamin B2 | 0.36 mg | 21.03% |
| Vitamin B5 | 2.1 mg | 20.98% |
| Folate | 74.13 µg | 18.53% |
| Magnesium | 70.85 mg | 17.71% |
| Zinc | 2.61 mg | 17.42% |
| Vitamin B12 | 0.98 µg | 16.38% |
| Manganese | 0.28 mg | 14.12% |
| Copper | 0.27 mg | 13.66% |
| Iron | 2.16 mg | 11.99% |
| Vitamin B1 | 0.17 mg | 11.03% |
| Calcium | 82.02 mg | 8.2% |
| Vitamin D | 0.16 µg | 1.04% |
