Name: Turkey Tortilla Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 6 6-inch yellow corn tortillas -; 4 tablespoons extra virgin olive oil, canola oil, or peanut oil -; 1 cup chopped onion -; 2 cloves garlic, minced, about 2 teaspoons -; 1 chipotle chili in adobo, minced -; pinch ground cumin -; 6 cups turkey stock or chicken stock -; 1 15-ounce can crushed tomatoes (use fire roasted if available) -; 1/2 teaspoon kosher salt (more to taste) -; 2 cups cooked, shredded turkey meat -; Garnishes: -; 1 avocado, cut into cubes -; 1 cup shredded Monterey Jack cheese (or mild cheddar) -; Chopped fresh cilantro -; 1 lime, cut into wedges -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Tortilla Soup

1. 6 6-inch yellow corn tortillas -

2. 4 tablespoons extra virgin olive oil, canola oil, or peanut oil -

3. 1 cup chopped onion -

4. 2 cloves garlic, minced, about 2 teaspoons -

5. 1 chipotle chili in adobo, minced -

6. pinch ground cumin -

7. 6 cups turkey stock or chicken stock -

8. 1 15-ounce can crushed tomatoes (use fire roasted if available) -

9. 1/2 teaspoon kosher salt (more to taste) -

10. 2 cups cooked, shredded turkey meat -

11. Garnishes: -

12. 1 avocado, cut into cubes -

13. 1 cup shredded Monterey Jack cheese (or mild cheddar) -

14. Chopped fresh cilantro -

15. 1 lime, cut into wedges -

How to cook deliciously - Turkey Tortilla Soup

1. Stage

Fry strips of corn tortillas: Somewhat dry corn tortillas work best for this, so you can either leave the tortillas out overnight on a rack, or put them in a 200°F oven for 10 minutes. (If your tortillas are too dry, you can soften them by putting them in the microwave for 30 seconds.) Slice them into 1/4-inch wide strips, and then cut the longer strips in half. Heat oil in a 4 to 5 quart, thick-bottomed pot on medium high heat. When the oil is shimmering hot, working in batches (a third at a time) add the tortilla strips. Fry them until lightly browned at the edges, a minute or so. Use tongs to remove them to a paper towel-lined plate.

2. Stage

Cook the onions until softened: Add the chopped onions to the pot with the remaining oil. Cook on medium high heat until softened, about 3 to 4 minutes.

3. Stage

Add garlic, cumin, chipotle: Add the garlic, cumin, and minced chipotle chili in adobo and cook for 2 minutes more.

4. Stage

Add tomatoes, stock, salt, then simmer: Add the crushed tomatoes, turkey (or chicken) stock, and salt. Increase the heat to high, bring mixture to a simmer, lower the heat, and cook at a gentle simmer for 15 minutes.

5. Stage

Add shredded turkey: Add the shredded turkey and cook until just heated through, a minute or two.

6. Stage

Garnish and serve: To serve, divide half of the fried tortilla strips into individual serving bowls. Top with the soup. Sprinkle with chopped avocado, shredded cheese, the remaining tortilla strips, and cilantro. Serve with lime wedges. Did you love the recipe? Give us some stars and leave a comment below!