Turkey Tortilla Soup (T&T)

2 tablespoons olive oil
1 medium white onion, chopped
3 celery stalks, trimmed and chopped
2 medium carrots, peeled and diced
2 tablespoons of chopped garlic
2 teaspoons achiote paste, found in specialty foods stores
1 large zucchini, diced large
1 large yellow squash, diced large
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 small red bell pepper, chopped
3 medium tomatoes, diced or 1 16-ounce can
1/2 cup frozen corn kernels
2 tablespoons cumin powder
2 teaspoons chimayo chile powder, found in specialty food stores
3 1/2 quarts turkey stock (see recipe below)
3 cups shredded or chopped, cooked turkey meat (we used chicken)
Salt to taste

Instructions:

Corn tortillas cut into 1/4-inch thick strips

Mix the achiote paste with 1 tablespoon of the stock to form a more liquidy paste. In a large pot, saute onions, celery, carrots and garlic in olive oil, until the onions are translucent.

Stir in the cilantro, parsley and chimayo. Add the tomato and red peppers. Add the turkey stock and the achiote.

Bring to a boil, then turn the heat down to a simmer. Simmer for about one hour. Add the squash, zucchini, corn and turkey, let simmer for 20 to 30 minutes more, until squashes are soft.

Taste, and add as much salt as you like, starting with 1 tablespoon. While the soup is cooking, bake or fry the tortilla strips until crispy.

Serve the soup in large soup bowls, making sure to ladle up plenty of vegetables. Stick a small bunch of tortilla strips in the center of each bowl. 

AUTHOR: Lori A