This soup is one of the dishes I came up with leftover turkey after Thanksgiving Day, my favorite holiday of the year! And I don’t normally end up with a lot of turkey leftover on thanksgiving, my turkey is irresistible (pat myself on the back) hahahaha…

But you don’t have to wait for thanksgiving to make this dish, roasted store bought turkey breast is available all year round and all you have to do is chop it to bite size.

.3 stalks of Celery chopped

.1 large Onion chopped

.1 large green Bell Pepper chopped

.2 large Roma Tomato Chopped

.4 cups of chopped bite size leftover Turkey

.5 tbsp. Olive Oil

.4 cloves of fresh Garlic minced

.10 cups of Water or Chicken stock

.1 tbsp. Salt

.1/2 tbsp. Black Pepper

.10 Corn Tortilla cut to strips

.2 tbsp. Fresh Cilantro Chopped

.1 can 7 Oz green chili salsa Verde

.3 Lime juice

.1 fresh bay leaf

.1/2 tbsp. Red Chili powder

.1/2 tbsp. Jalapeño Pepper

In a large stock pot heat olive oil and add onion, celery, green bell pepper, bay leaf, jalapeño and cook for few minutes until all the vegetable are soft.

Add garlic, chili powder, chopped tomato and salsa Verde, mix well. Add chopped turkey, water and bring to boil lower heat and simmer for 20-25 minutes.

Add corn tortilla strips, cilantro, fresh lime juice and cook for an additional 5 minutes remove bay leaf before serving.

Serve with additional lime juice and top with fresh chopped cilantro.