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A Post Thanksgiving “sopa De Tortilla”

 
One serving costs about $3.08 One serving costs about $3.08

$3.08 per serving

5 people like this recipe

5 likes

This recipe is ready in 150 minutes

Ready in 2 hours and 30 minutes

5 thanksgiving,gluten-free,dairy-free,gluten free,dairy free,whole 30 lunch,main course,main dish,dinner South American,Latin American
spoonacular Score:83%

Spoonacular Score: 83%

 

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.

Ingredients

Servings:
1
1  avocado
avocado
4
4  carrots
carrots
4 stalks
4 stalks celery
celery
1 bunch
1 bunch cilantro
cilantro
1 bunch
1 bunch cilantro
cilantro
1 pinch
1 pinch cumin
cumin
2 cloves
2 cloves garlic
garlic
0.25 cup
0.25 cup olive oil
olive oil
2 Tbsps
2 Tbsps olive oil
olive oil
1
1  onion
onion
1
1  poblano pepper
poblano pepper
8 ounces
8 ounces canned stewed tomatoes
canned stewed tomatoes
1 cup
1 cup fried tortilla strips
fried tortilla strips
1
1  whole turkey breast
whole turkey breast
1
1  whole turkey breast
whole turkey breast
1  avocado
1
avocado
4  carrots
4
carrots
4 stalks celery
4 stalks
celery
1 bunch cilantro
1 bunch
cilantro
1 bunch cilantro
1 bunch
cilantro
1 pinch cumin
1 pinch
cumin
2 cloves garlic
2 cloves
garlic
0.25 cup olive oil
0.25 cup
olive oil
2 Tbsps olive oil
2 Tbsps
olive oil
1  onion
1
onion
1  poblano pepper
1
poblano pepper
8 ounces canned stewed tomatoes
8 ounces
canned stewed tomatoes
1 cup fried tortilla strips
1 cup
fried tortilla strips
1  whole turkey breast
1
whole turkey breast
1  whole turkey breast
1
whole turkey breast

Equipment

pot
pot
stove
stove
colander
colander
blender
blender
bowl
bowl
ladle
ladle
kitchen timer
kitchen timer
oven
oven
pot
pot
stove
stove
colander
colander
blender
blender
bowl
bowl
ladle
ladle
kitchen timer
kitchen timer
oven
oven


Instructions

Stock Instructions:

  1. Drizzle 2 tablespoons of olive oil in bottom of large stock pot.
  2. Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.
  3. 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.
  4. Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stock pot.
  5. Add water to your pot so that it is 3/4 full.
  6. 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.
  7. Remove turkey from bone. Reserve the meat. Discard the bone
  8. Strain the soup by using a colander over another stock pot
  9. Discard the vegetables
  10. 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:

  1. 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.
  2. Add 2 carrots cubed to stock
  3. Add 2 celery stalks chopped to stock
  4. Cover and boil for 30 minutes until the vegetables are tender.
  5. Add 1/4cup increments pureed pepper-tomato mixture to your broth.
  6. Add 1/3 cup of turkey meat per cup of stock and allow simmering.
  7. Taste for salt and finish with a pinch of ground cumin.
  8. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.89
Ingredient
1 avocado
4 carrots
4 stalks celery
1 bunch cilantro
1 bunch cilantro
2 cloves garlic
¼ cups olive oil
2 tablespoons olive oil
1 onion
1 poblano pepper
8 ounces canned stewed tomatoes
1 cup fried tortilla strips
1 whole turkey breast
1 whole turkey breast
Price
$1.50
$0.43
$0.60
$0.26
$0.26
$0.13
$0.64
$0.33
$0.24
$1.06
$0.49
$0.19
$9.52
$3.80
$19.45

Nutritional Information

Quickview
600 Calories
69g Protein
29g Total Fat
18g Carbs
39% Health Score
Limit These
Calories
600k
30%

Fat
29g
45%

  Saturated Fat
4g
26%

Carbohydrates
18g
6%

  Sugar
6g
7%

Cholesterol
168mg
56%

Sodium
828mg
36%

Get Enough Of These
Protein
69g
139%

Vitamin A
8800IU
176%

Vitamin B3
32mg
164%

Vitamin B6
2mg
136%

Selenium
71µg
102%

Phosphorus
805mg
81%

Vitamin K
47µg
45%

Vitamin C
33mg
41%

Potassium
1379mg
39%

Vitamin B2
0.59mg
34%

Vitamin B5
3mg
33%

Vitamin B12
1µg
33%

Zinc
4mg
31%

Vitamin E
4mg
29%

Magnesium
110mg
28%

Fiber
5g
24%

Folate
86µg
22%

Copper
0.36mg
18%

Iron
3mg
17%

Manganese
0.3mg
15%

Vitamin B1
0.22mg
15%

Calcium
104mg
10%

Vitamin D
0.31µg
2%

covered percent of daily need

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