Turkey Tortilla Soup Recipe
Rich and flavorful soup filled with shredded turkey, tomatoes, corn, black beans, and earthy spices. Garnish with homemade tortilla strips, avocado, Greek yogurt and shredded cheese for a hearty meal.
Servings: 8
Calories: 302kcal
Equipment
- 1 Large Stock Pot
Ingredients
Tortilla Soup
- 2 tbsp olive oil extra virgin
- 1 cup onion chopped
- 1 tbsp garlic minced
- 2 cups turkey chopped and shredded
- 15 ounces petite diced tomatoes undrained
- 6 cups broth
- 15 ounces corn canned rinsed or frozen
- 8 ounces black beans 1/2 can rinsed
- 1 tbsp chilpotle pepper plus 1-2 tablespoons adobo sauce
- 1 tsp cumin
- 1/2 tsp ginger
- 1 tsp dried cilantro
- 2 tbsp lime juice
Homemade Tortilla Strips
- 4 corn tortillas cut into 1/2-inch strips
- 2 tbsp olive oil extra virgin
- 1 pinch salt
Garnish
- 1/2 cup Greek yogurt
- 1/2 cup cheese shredded
- 1/2 cup avocado chopped
Instructions
- Heat olive oil in a large stock pot over medium heat. Add onion and stir and cook for 2-3 minutes. Add minced garlic. Stir and cook for 2-3 minutes.
- Add broth, tomatoes, rinsed and drained corn, black beans, and chopped and shredded cooked turkey Stir in chopped chilpolte pepper, adobo sauce, cumin, cilantro, ginger, and lime juice.
- Lower heat to low and simmer for 15 minutes.
- While soup is simmering, heat olive oil in frying pan. Slice corn tortillas into 1/2 inch strips. Add a single layer to hot pan. Cook undisturbed 2-3 minutes until browned. Turn and cook 2-3 minutes. Remove from pan and drain on a paper towel. Sprinkle with a pinch of sea salt.
- Garnish with a tablespoon of Greek yogurt, chopped avocado, shredded cheese, and homemade tortilla chips.
Notes
Serving size = 1-1 1/2 cups.
Nutrition
Calories: 302kcal | Carbohydrates: 34g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 868mg | Potassium: 564mg | Fiber: 7g | Sugar: 8g | Vitamin A: 737IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 2mg