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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8826351" data-attributes="member: 19675">Tonight’s dinner of repurposed leftovers: “Tortilla Soup” inspired pasta dish[MEDIA=imgur]04QDpnT[/MEDIA]In the pot…[MEDIA=imgur]ibfKGjU[/MEDIA]PlatedTaking stuff out of the freezer to eat to make room…for Thanksgiving leftovers. <img class="smilie smilie--emoji" alt="😉" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" title="Winking face    :wink:" data-shortname=":wink:" loading="lazy" width="64" height="64" />Had a slab of turkey breast and some homemade turkey stock, but didn’t want to do the usual.  So I adapted a chicken tortilla soup recipe to make a pasta sauce.Ingredients:1) turkey breast (cubed)2) homemade turkey stock3) one yellow onion4) green onion5) 1 can diced tomatoes 6) 1 can tomato paste7) celery 8) carrots9) lemon juice10) cumin11) cilantro 12) salt13) pepper14) parsley 15) chives16) sliced avocado 17) shredded parrano cheese18) egg noodles After sautéing and seasoning the veggies, I added the chicken, then the tomatoes, lemon juice and stock.  While that was going on, my noodles were cooking and I started a light roux.  After I let the main pot simmer and cook down, I added the roux and folded the noodles in, making sure they were all nicely coated.Plating was a few large spoonfuls, topped with shredded parrano, some more green onion, and half an avocado, sliced.Results: damn good for an experiment.  Reviews were 100% positive, so we’ll do this again.  There’s room for improvement, though:1) I forgot to get Monterrey Jack cheese, which is the classic topping for tortilla soup.  I subbed parrano- which I had on hand- because it melts nice and plays well with tomatoes.  But I believe the classic Jack would have been better.2) you may have noticed there was no bell pepper.  While that’s a classic ingredient in tortilla soup, one member of our household has issues with them.  That said, I MEANT to substitute a different mild pepper- Anaheims, poblanos, anchos or the like.  Just like the Jack, I just forgot to buy them.  Unfortunately, I didn’t have any good substitutes on hand.3) sliced avocado is another traditional topping for tortilla soup.  But added ON TOP of this pasta sauce- as opposed to IN the soup- they threw off the flavor balance a little.  The sauce that was nearly perfect from the pan was suddenly under salted when you got a bite of the avocado.</blockquote>

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