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Turkey Tortilla Soup
Turkey Tortilla Soup
0 Likes
Prep Time:
10 minutes
Total Time:
45 minutes
Transform leftover turkey into savory Turkey Tortilla Soup in just 45 minutes. Black beans, corn, spices, and tasty toppings come together for a comforting meal with a kick. Family favorite for seconds guaranteed!
Ingredients:
  • 2 teaspoons olive oil
  • 1 onion, roughly chopped
  • 3-4 cloves garlic, roughly chopped
  • 1 jalapeno pepper, stem and seeds removed and roughly chopped
  • kosher salt and freshly cracked black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon ground chipotle pepper
  • 1 14-ounce can fire roasted tomatoes and green chiles
  • 3 cups chicken stock
  • 15 ounces black beans, drained
  • 1 cup frozen corn
  • 2 cups leftover Shredded Turkey
  • Shredded Cheese
  • Limes
  • Avocado
  • Cilantro
  • 2 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), cut into strips
Instructions:
  • In a large saucepan over medium-high heat, sauté onion, garlic, and jalapeno until onion is translucent and jalapeno softens. Season with salt, pepper, dried oregano, cumin, and chipotle pepper, stirring to combine and toasting the spices for 1-2 minutes. Add fire roasted tomatoes and turkey stock, bring to a boil, then reduce heat and simmer for 30 minutes.
  • Blend soup ingredients with an immersion blender until smooth. Season with salt and pepper to taste. Stir in black beans, corn, and shredded turkey. Heat through before serving.
  • Ladle the soup into bowls and generously garnish with cheese, avocado, fresh cilantro, and crispy tortilla strips. Squeeze some extra lime juice over the top for added freshness. Enjoy while hot.
  • For the tortilla strips, heat 1/4 cup of vegetable oil in a small skillet over medium-high heat. Add Old El Paso™ tortilla strips in a single layer. Fry for 30-45 seconds, flipping once until both sides are crisp. Remove with tongs and drain on a paper towel-lined plate.

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