Last week I told you I wasn’t going to post any more Thanksgiving recipes in order to encourage you to commit to a menu. Let’s hope that’s all set by now. If not, make the $10 investment in my Thanksgiving ebook and get going! What I like to post the week of Thanksgiving is a leftovers recipe that you can use in the days after the holiday.
I like to keep leftover recipes super easy. I know you have cooked your butts off this week, so no need to impose something labor-intensive. When I was a youngster, I might have done a turkey pot pie the day after Thanksgiving, but that’s not going to happen anymore LOL. My family is perfectly happy reheating leftovers straight away for one meal, but not after that. So I need to put my creative hat on.
I was recently invited to a lovely book launch party for the very sweet and talented Tieghan Gerard from the wildly popular blog, Half Baked Harvest. She’s just darling and what a talent. I was gifted her beautiful new book, “Half Baked Harvest Super Simple.” I had never made any of her recipes before, but let me just say her food styling and photography are next level!
You know I am always super honest with you, so I will admit, most of the recipes are not uber healthy, but they are perfect for those times when you want a little indulgence of comfort food. I did spy this twist on a tortilla soup and I knew my family would love it. Plus, it looked like the perfect recipe to make use of leftover Thanksgiving turkey. (Remember what I always say, anything that you can do with chicken, you can do with turkey.) I also love changing things up with Thanksgiving leftovers and these Tex-Mex flavors are just the right deviation from the stuffing, gravy, potato plate.
I had no time to make my own enchilada sauces, so I bought some at Whole Foods and I used white rice to make this a really fast soup. It was delicious and flavorful and really easy! I think tortilla soup is all about the toppings and these are mere suggestions. I would also try radishes if you have them. I used water as the base, but you could sure use veggie, chicken or turkey stock. Vegetarian or vegan? Just omit the poultry and add some pinto or black beans!
Best wishes to all of you for a beautiful holiday. I wish I could invite you all over and share my Thanksgiving with you. I appreciate you so much. Your comments, messages, emails, likes, all mean so much to me. I am so grateful for the connection we have made and for your bringing me into your lives. Happy Thanksgiving!!!
- 1 medium yellow onion, diced
- 2 garlic cloves, minced or grated
- 1 pound boneless, skinless chicken breast*
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 3 cups red enchilada sauce
- 3 cups salsa verde
- ¾ cup uncooked brown rice or white rice (adjust cooking time if using white rice)
- Juice of 1 lime
- ½ cup fresh cilantro, chopped, plus more for serving
- For serving (optional):
- 2 cups lightly crushed tortilla chips
- 1 mango, peeled and diced
- 1 avocado, sliced
- 1 cup shredded cheddar cheese
- ½ cup full-fat plain Greek yogurt
- In a large pot, combine the onion, garlic, chicken or turkey, salt, and a pinch of pepper. Pour in the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice or white rice. Place the pot over high heat and bring to a boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is cooked through and the chicken shreds easily, about 45 minutes. (About 18 minutes if using white rice). Remove the pot from the heat.
- Transfer the chicken to a plate. Let cool slightly and shred it using two forks. Return the chicken to the pot and stir in the lime juice and cilantro. Taste and season with salt as needed.
Pressure Cooker:
1. In the pressure cooker pot, layer the onion, garlic, chicken, salt and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Lock the lid in place and cook on high pressure for 18 minutes. Quick or natural release, then open when the pressure subsides.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the pressure cooker and stir in the lime juice and cilantro. Taste and season with salt as needed.
Slow Cooker:
1. In the slow cooker pot, layer the onion, garlic, chicken, salt, and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Cover and cook until the chicken is falling apart, 6 to 7 hours on low, or 4 to 6 hours on high.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the slow cooker and stir in the lime juice and cilantro. Taste and season with salt as needed.
4. Divide the soup among six bowls. Top each with tortilla chips, mango, avocado, cheese, yogurt, and cilantro, if desired.
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