I don’t know if the Aztecs ate soup like this, but they must have eaten turkey; turkeys have probably been food animals since humans first settled the Americas. If you like your soup extra spicy, add an extra ancho chile or a slice of fresh jalapeno pepper to the recipe.
1 tsp olive oil
1 medium onion, peeled and quartered
6 large cloves garlic, peeled and halved
4 cups chicken or turkey broth (2 16-ounce cans)
1 28-oz can plum or regular tomatoes in puree or juice (the puree will make a thicker soup)
1 tsp ground cumin
1/2 tsp ground coriander
3 dried ancho chilies, seeds and stems removed
2 cups shredded cooked turkey or chicken
1 cup corn
juice of 1 lime
salt and freshly ground pepper to taste
1 package corn tortillas, chopped cilantro, grated muenster cheese, or crumbled rancherito (Mexican farmer cheese), sliced avocado, chopped green onions, and/or “lite” sour cream
Sauté the onion and garlic in the oil for a minute or so in a large soup pot. Add all the ingredients up to and including the ancho chilies. Add the tomatoes, the puree or juice. Cover and simmer for 25-30 minutes. Pour into a blender and blend well. This will have to be done in batches. Pour back into the pot and add the turkey and corn. Simmer for 5-10 minutes until the corn is cooked. Add the lime juice and taste for salt, pepper, and degree of spiciness. If the soup is too thick or spicy, add water. Top with baked tortilla chips* and optional toppings.
*Cut tortillas in half and then into 1/2-inch strips. Place on a large cookie sheet and bake in a 400-degree oven for about 15-20 minutes until crispy. Toss once after about 10 minutes in the oven.
For more innovative ways of using turkey seeRecipes for Turkey Beyond Thanksgiving Dinner.