Adios Leftover Turkey - Turkey Enchilada Verde Soup

We are not huge leftover people. We can take them for about a day, but beyond that, we get tired of them. That's why I like recipes that take leftovers and turn them into something else. I stumbled onto this recipe on Homesick Texan, and tweaked it a bit. I've noted below how I made it but also what the original called for. 

Salsa Verde

1/2 pound fresh tomatillos, husked or a 10-ounce can of tomatillos (I used the fresh)

1/4 medium yellow onion chopped

4 cloves garlic, chopped

1 jalapeno, seeded and stem removed, chopped (original recipe called for two)

1/2 cup chopped cilantro

Soup

5 cups chicken broth (original called for 4)

4 cups diced, cooked turkey (or you can use chicken)

1/2 teaspoon ground cumin

1/2 teaspoon oregano

2 cups Monterey Jack cheese, shredded (original called for 1 cup)

1/2 cup crushed tortilla chips

1 tablespoon lime juice

1 cup sour cream, plus more for serving

1 avocado peeled, pitted and cut for serving

I omitted: 1 can black beans, drained; another 1/2 cup cilantro

Make the salsa verde first. Place tomatillos in a pot and cover with water. Bring to a boil, then simmer uncovered for 10 minutes. They should be softened and a lighter green. Turn off the heat and allow to cool for 10 minutes. If using canned tomatillos, skip this step.

In a food processor or blender: add tomatillos, 1 cup of the cooking water or 1 cup of the canned tomatillos' liquid, tomatillos, garlic, onion, jalapeno and cilantro. Blend until smooth. It should make about 2 cups of liquid.

To make the soup, pour the salsa verde into a large pot. Add the broth, black beans (which we skipped), cilantro (I skipped this extra cilantro, too), cumin, oregano and some salt. Bring to a boil and then simmer for 15 minutes. Add the shredded cheese and sour cream, and stir until the blended and melted. Stir in the crushed tortilla chips and simmer for 5 more minutes. Add the lime juice and then add more salt or seasoning, if necessary.

Garnish with sour cream, avocado, cheese (I didn't add this since I added extra in the soup) and cilantro (again, skipped this because I felt the flavor was already good).

Enjoy!