Now that Thanksgiving is over, most of us have leftovers that we are looking forward to with delight and dread! The day after Thanksgiving is usually so busy that we really don’t want to cook, yet can’t get the thought of just one more bite of turkey, stuffing and all the other trimmings out of our mind. Below is just one of many Thanksgiving leftover turkey recipe’s that we use. Give this delicious soup a try…it goes great with that turkey sandwich you’re probably thinking of right now!

You will need:

Large skillet
Large saucepan
Large spoon
Sharp knife
Tongs

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup salsa
2 cans( 14 oz size )chicken broth
2-1/2 cups cooked turkey, cubed
1 large or 2 medium zucchini, sliced in chunks
Salt and pepper to taste
Sour cream ( to taste )
Cilantro, sliced lime for garnish ( optional )

Directions:

Cook tortilla strips in skillet with hot oil until crisp. Remove with tongs and drain on paper towels.

Combine salsa and chicken broth in saucepan. Bring to boil over medium-high heat. Add turkey and zucchini and cook for about 7-10 minutes.
Place in bowls and add tortilla strips. Add a dollop of sour cream. Garnish with cilantro and lime slices if desired. Enjoy!