Ancho-Turkey Soup
Big birds often lead to loads of leftovers during the holidays. And while we can easily use up those turkey leftovers in gooey quesadillas, bulging burritos or a simple sandwich, sometimes a pantry raid is all we need to remind us that even turkey leftovers can once again soar to new heights. This recipe is for leftover turkey, but any poultry, leftover or otherwise, will work. This soup comes together quickly because the turkey is already cooked, the canned beans are a pantry staple and your blender does most of the work.
But what makes this soup soar? Creaminess. Cacique Crema Mexicana is stirred into the soup just before serving. Oh, and there is a 10-ounce package of Cacique Queso Quesadilla, because of it’s amazing melting ability. Then there are the white beans. Here, for speedy service, we used canned cannelloni beans, but you can even use leftover pinto beans. Just a few minutes cooking time will help to break down the beans for just a little more creaminess.
As for the flavor profile of this soup, the best way to describe it is “smoky.” Using a couple dried ancho chiles, another pantry staple, is more than enough for punchy smokiness in every spoonful. Use some kitchen shears to snip off the stems and cut them open. And no added oil. The dried ancho is dry toasted just long enough to release some of those natural oils.
So, when you find yourself with too much turkey, ditch the sandwich and make this delicious soup. Don’t forget the Cacique Crema Mexicana for creaminess and the Cacique Queso Quesadilla. And remember that garnishes are not limited to cilantro and pepitas. Why not crumble on top Cacique Cotija or even some Cacique Soy Chorizo?
WHAT YOU NEED
- 1 large yellow onion, quartered
- 2 garlic cloves, unpeeled
- 2 dried ancho chiles, stemmed and seeded
- 4 cups low-sodium turkey or chicken stock
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne
- 1/8 teaspoon ground cumin
- 2 (15 ounce) cans of cannelloni beans, rinsed and drained
- 2 cups shredded Cacique Queso Quesadilla
- 1 cup Cacique Crema Mexicana
- 2 cups shredded leftover turkey
HOW TO MAKE IT
- Heat a large heavy pot over medium heat. Place onions and garlic in the pot and toast, about 1 minute each side. Add the dried ancho chiles and toast, about 1 minute each side.
- Pour in the stock. Increase heat to medium-high and bring it to a boil. Let the soup boil about 2 minutes. Carefully pour (or ladle) the contents of the pot into your blender and pulse until the ancho is fully chopped up and everything is thoroughly combined.
- Pour back into the pot. Season with salt, pepper, cayenne and cumin. Bring the soup back to a boil over high heat and then reduce to a simmer over medium-low heat. Add the beans to the soup and allow the soup to simmer uncovered for 5 minutes. Stir in the Cacique Queso Quesadilla, Cacique Crema Mexicana and shredded leftover turkey and allow to simmer another 5 minutes. Serve hot with pepitas, cilantro and small swirl of Cacique Crema Mexicana.
