Photography: Karry Hosford
Yield
4 servings (serving size: 2 cups soup and 1 lime wedge)

Named after a community on the outskirts of Mexico City--Tlalpan--this is a simple brothy soup studded with bits of turkey and chickpeas. If you've already eaten all the leftover turkey, chop some rotisserie chicken. Adjust the spice level to your taste by using more or less chipotle. We liked it spicy.

How to Make It

Step 1

Heat the oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add tomatoes and garlic; cook 2 minutes, stirring frequently.

Step 2

Add stock, chipotle, and chickpeas; bring to a simmer. Stir in turkey and salt. Cook 1 minute or until thoroughly heated. Top each serving with 1 tablespoon green onions. Serve with lime wedges.

Ratings & Reviews

sheilainfl3's Review

sheilainfl3
December 03, 2012
I love this soup recipe and look forward to making stock with the turkey carcass after Thanksgiving just so I can make it!

ReblSouza's Review

ReblSouza
November 27, 2011
This is my go to recipe for leftovers after Thanksgiving. It is wonderful. I have to leave out the chiles because not everyone in the family likes spicy food. Would love to make it with the chiles.