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This is my husband’s all-time favorite soup. Truth is, guests, family, friends—we all love it. The unique technique of adding soft corn tortillas to the soup gives it that incredible flavor, and a lot of richness too. Don’t have fresh corn? Feel free to use canned instead. Just roast it in the oven for a few minutes (see note below) to get that semi-charred look and taste.
2 tablespoons canola oil
1 onion, thinly sliced
6 small soft corn tortillas, torn into pieces
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 tablespoon chili powder
1 tablespoon ground cumin, such as Pereg
5 tomatoes, quartered
5 cups chicken broth, such as Manischewitz
2 cups packed cilantro leaves, plus more to garnish, washed
1 jalapeño pepper, seeded and chopped
1 bay leaf
Kosher salt, to taste
black pepper, to taste
1/2 pound smoked turkey, cubed
3/4 cup roasted corn kernels, from 2–3 ears (see note)
In a large stockpot, heat oil over medium-high heat. Add onions and cook until just browned, about five minutes, stirring occasionally.
Add tortillas, garlic, chili powder, and cumin. Cook one minute, stirring.
Add tomatoes, broth, two cups cilantro, jalapeño, and bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook on low for 30 minutes, uncovered.
Remove from heat and let cool, uncovered. Remove bay leaf and discard.
With an immersion blender or in a food processor, purée soup until smooth. Season with salt and pepper to taste.
Stir turkey and corn into soup. Ladle into bowls and garnish with extra cilantro.
Photos by Chay Berger
Styling by Faigy Cohen
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