AMAZING tortilla soup made with leftover turkey, corn tortillas, and chipotle in adobo. SIMPLY!
Do you like tortilla soup? It’s one of the easiest soups to make. You start by frying corn tortilla strips in a little oil until crispy, then use the same tortilla-infused oil to sauté onions while you begin building the soup. The taste is fabulous!
It’s usually made with chicken, but we could just as easily make this soup with leftover shredded turkey. Do you have homemade turkey broth? Even better.
In this version, we flavor the soup base with a chopped chipotle pepper in adobo. The smoky flavor of the chili pairs perfectly with the turkey.
From start to finish, the soup takes under an hour to make, and it’s so good you’ll want to make another batch. My dad stopped by the day I made a pot of this soup and he ate half of it! Actually cleared us out. Now I’m waiting for our Thanksgiving leftovers so I can make more.
Turkey Tortilla Soup
To save time, prepare the side dishes (avocado, grated cheese, cilantro, lime wedges) while the soup cooks in step 3.
ingredients
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6 (6 inch) yellow corn tortillas
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4 tablespoon Extra virgin olive oilcanola oil or peanut oil
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1 Cup chopped Onion
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2 cloves garlicchopped, about 2 teaspoons
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1 Chipotle chili in adobochopped
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prize ground cumin
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6 cups turkey stock or chicken broth
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1 (15 ounce) can crushed tomatoes (Use fire roast if available)
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1/2 teaspoon kosher saltmore to taste
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2 cups boiled, crushed turkey meat
Garnishes:
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1 avocadoto dice
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1 Cup Monterey Jack Cheese or Mild Cheddar
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Chopped fresh coriander
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1 limecut into wedges
method
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Fry corn tortilla strips:
Slightly dry corn tortillas work best for this, so you can either leave the tortillas on a wire rack overnight or place them in a 200°F oven for 10 minutes. (If your tortillas are too dry, you can soften them by microwaving them for 30 seconds.)
Cut them into 1/4 inch wide strips, then cut the longer strips in half.
Heat the oil in a 4 to 5 quart heavy-bottomed saucepan over medium-high heat. When the oil is simmering hot, add the tortilla strips in batches (one-third at a time).
Fry them until lightly browned around the edges, about a minute. Use tongs to remove them onto a plate lined with kitchen paper.
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Cook the onions until soft:
Add the chopped onions to the pan with the remaining oil. Cook over medium-high heat until tender, about 3 to 4 minutes.
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Add Garlic, Cumin, Chipotle:
Add garlic, cumin, and chopped chipotle chili in adobo and cook for another 2 minutes.
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Add tomatoes, broth, salt, then let simmer:
Add the mashed tomatoes, turkey (or chicken) broth, and salt. Increase the heat to high, bring the mixture to a simmer, reduce the heat and cook over low heat for 15 minutes.
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Add turkey escalope:
Add the shredded turkey and cook until just heated through, a minute or two.
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Garnish and serve:
To serve, divide half of the fried tortilla strips into individual serving bowls. Fill up with the soup.
Sprinkle with chopped avocado, grated cheese, remaining tortilla strips and cilantro.
Serve with lime wedges.
| nutritional information (per serving) | |
|---|---|
| 334 | calories |
| 15g | Fat |
| 29g | carbohydrates |
| 22g | protein |
