Turkey Tortilla Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 53
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 34
- Cholesterol
- 85
- Sodium
- 1437
- Total: 50 min
- Active: 35 min
Ingredients
2 tablespoons vegetable oil
1 tablespoon chili powder
2 cloves garlic, thinly sliced
1 medium onion, chopped
1 chipotle chile in adobo sauce, minced
Kosher salt
4 cups homemade turkey stock or low-sodium chicken broth
One 15-ounce can diced tomatoes
2 cups corn tortilla chips, broken into bite-size pieces
1 cup corn kernels, fresh or thawed frozen
2 cups shredded cooked turkey
Juice from 2 limes
1/4 cup shredded Mexican blend cheese
1/2 cup fresh cilantro leaves
1 small avocado, diced, optional
Directions
- Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.