Had turkey yesterday? Then you probably have leftovers. Here’s what to do with them with this easy Turkey Tortilla Soup.
Thanksgiving seemed like it was going to be a bust since I was scheduled to work all day. However, I decided that we’d just do Thanksgiving on another night with just the family.
That meant that I was doing it all by myself. From making the menu, shopping, cooking, decorating and of course, my favorite, cleaning it all up (not), Thanksgiving was going to be a solo performance.
However, I had no idea how many times my best friend PAM was going to come to my rescue.
Yep, you probably know her – she’s the reliable, zero-calorie cooking spray that you reach for when you want to make sure your food doesn’t stick to the pan…but that’s not all I learned she can do!&
Thanksgiving, I picked up my can of PAM Cooking Spray at least 10 times. From spraying the pan for the rolls, spraying the turkey to give it a little color, finishing the top of the stuffing before hitting the oven for crisp corners, giving a little mist in the food processor before chopping the pecans for the pie, and coating the skillet for the bacon-bleu cheese brussel sprouts, PAM was there for me to make sure that the meal came out picture perfect and even more important for me, easier to clean up the aftermath.
I just wished I would have sprayed my floor before my daughter decided she needed to make a pie like mama — all over my kitchen.
But the meal I really look forward to is the after-Thanksgiving leftovers. Using the turkey, several leftovers I found in the fridge, and a can of diced tomatoes and green chiles, I cooked up a Turkey Tortilla Soup that was a great way to reinvent Thanksgiving 2013. And, PAM played a starring role for this meal, too, by creating the finishing touch with homemade tortilla chips to give the soup the perfect crunch in under 3 minutes.Print
- 7 cups of broth (use chicken broth or broth from the turkey)
- 3 cups shredded turkey (or use what you have left!)
- 1 Tbsp cumin
- 2 Tbsp chopped garlic
- 1 tsp red pepper
- salt and pepper
- 1 can of black beans, rinsed and drained
- 1 can of whole kernel corn, drained
- 1 can of diced tomatoes and green chiles like Rotel
- (Whatever leftovers you have – carrots, onions, etc.)
- 3-4 flour tortillas
- PAM Cooking spray
- In a large pot, boil the broth and turkey together with cumin, garlic, red pepper, salt and pepper. Season to taste. After boiling for 7 minutes, add the black beans, corn and Rotel and move to a simmer for 20 minutes or more.
- While the soup is cooking, prepare to the making the tortilla chips. Spray the cooking sheet with PAM. Then using a knife or cookie cutter, cut the tortillas into several triangles like a pie and lay them out separately on to the pan. Then spray the triangles with PAM. Place the pan in the oven on broil for 2-3 minutes until crispy and golden.
What’s your favorite SMART TIP for using PAM Cooking Spray?