Stop! Step away from the wonder bread! Spice up your day after Thanksgiving with this easy meal. If tortilla chips aren't your thing, serve over brown rice or quinoa.
What you need
1 tablespoon olive oil
1 tablespoon Tessemae’s Slow Roasted Garlic
1 tablespoon chopped chipotle in adobo
1, 28 ounce can whole peeled tomatoes in puree
1 cup chicken stock
3-4 cups cooked turkey, shredded or chopped
2 tablespoons Tessemae’s Hot Sauce
tortilla chips, avocado, cilantro and cotija cheese
What to do
Heat the oil in a large saucepan over medium. Add the Slow Roasted Garlic and chipotle and cook until fragrant and sizzling. Stir in the tomatoes and chicken stock. Break up the tomatoes by pushing against the side of the pan with a spoon. Bring to a boil, reduce heat, and simmer about 8 minutes to let the flavors meld.
Stir in turkey and cook until heated through. Stir in Hot Sauce and season with salt and pepper. Serve over tortilla chips with avocado, cilantro, cotija, and plenty more Hot Sauce.