Tortilla Soup

I am usually not a fan of leftovers.  Actually, I hate them about 90% of the time.  Turkey and Thanksgiving leftovers usually fall in the "not a fan of the next day" category but I got this idea from my favorite crafy girls.  I copied their idea for tortilla soup using leftover turkey, but here is the recipe I used instead.  We thought it turned out awesome!

Ingredients:
2 soaked and seeded ancho chilies (found in the produce section, you have to soak them in water ~1 hr to re-hydrate)
2-4 tomatoes, depending on size
2 cloves garlic
1 onion
2-3 Tbsp oil (extra virgin olive oil, vegetable oil...whatever you have)
4 corn tortillas (plus 2-3 more for garnish)
6-8 cups chicken broth
1 lb cooked, shredded chicken (or turkey) (*if using chicken, I just buy a cooked rotisserie chicken and pull apart)
1/2 cup cilantro, chopped (plus more for garnish)
salt
shredded cheese (we like pepper jack or monterey jack)
sliced avocado
lime juice

1.  Puree the seeded, soaked ancho chilies, tomatoes, garlic, and onion.

2.  Fry in oil for a few minutes

3.  Add 6-8 cups chicken broth, 4 corn tortillas (cut into pieces), shredded chicken/turkey, and cilantro

4.  Bring to a boil, then simmer until thick (the longer the better!).  Add salt to taste

5.  While soup is simmering, cut extra corn tortillas into thin strips.  Heat a small skillet with vegetable oil on high.  Fry strips for a few minutes (until crispy).  Set aside on a paper towel and use for topping.

6.  Serve soup with crisp tortilla strips, cheese, avocado, cilantro and lime juice

*I also added in some left over corn we had and it was great!