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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 lunch,main course,main dish,dinner South American,Latin American
spoonacular Score:80%

Spoonacular Score: 80%

 

A Post Thanksgiving “sopa De Tortilla” might be just the South American recipe you are searching for. This gluten free, dairy free, and whole 30 recipe serves 5 and costs $3.08 per serving. This main course has 444 calories, 36g of protein, and 26g of fat per serving. 5 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have avocado, poblano pepper, celery, and a few other ingredients on hand, you can make it. To use up the celery you could follow this main course with the Pistachio Shortbread Cookies as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is spectacular. Try Thanksgiving Appetizers – Two s in One Post, Fire Roasted Tortilla Soup with Ancho Tortilla Strips, and Sopa de Fideo for similar recipes.

Ingredients

Servings:
1
1  avocado
avocado
4
4  carrots
carrots
4 stalks
4 stalks celery
celery
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 tortilla strips
tortilla strips
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 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 tortilla strips
1 cup
tortilla strips
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: $3.08
Ingredient
1 avocado
4 carrots
4 stalks celery
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 tortilla strips
1 whole turkey breast
Price
$1.50
$0.43
$0.60
$0.26
$0.13
$0.64
$0.33
$0.24
$1.06
$0.49
$0.19
$9.52
$15.39

Tips

Health Tips

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
443k Calories
36g Protein
26g Total Fat
18g Carbs
40% Health Score
Limit These
Calories
443k
22%

Fat
26g
41%

  Saturated Fat
3g
23%

Carbohydrates
18g
6%

  Sugar
6g
7%

Cholesterol
84mg
28%

Sodium
506mg
22%

Get Enough Of These
Protein
36g
72%

Vitamin A
8660IU
173%

Vitamin B3
17mg
86%

Vitamin B6
1mg
75%

Selenium
36µg
52%

Phosphorus
436mg
44%

Vitamin C
33mg
40%

Vitamin K
42µg
40%

Potassium
993mg
28%

Vitamin E
4mg
28%

Fiber
5g
24%

Vitamin B2
0.36mg
21%

Vitamin B5
2mg
21%

Folate
74µg
19%

Magnesium
70mg
18%

Zinc
2mg
17%

Vitamin B12
0.98µg
16%

Manganese
0.28mg
14%

Copper
0.27mg
14%

Iron
2mg
12%

Vitamin B1
0.17mg
11%

Calcium
82mg
8%

Vitamin D
0.16µg
1%

covered percent of daily need

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