Turkey Tortilla Soup
Turkey Tortilla Soup is the perfect recipe to use your leftover turkey. This hearty soup is full of delicious flavor - something the whole family will love.
Servings: 6 people
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 chipotle peppers in adobo sauce diced
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 3 cups chicken stock (or turkey stock)
- 15 ounces diced tomatoes
- 16 ounces kidney beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 1 cup corn
- 2 cups cooked turkey
- salt and pepper to taste
Heat the olive oil in a large stock pot over medium heat. Add in the garlic, onion, and chipotle peppers. Then add in the chili powder, kosher salt, and paprika. Saute until the garlic and onions are soft, about 5 to 7 minutes.
Add the chicken stock and tomatoes and bring to a boil. Reduce to a simmer and cook uncovered for 10 minutes. Taste and add more salt and pepper if needed.
Stir in the black beans, kidney beans, corn, and turkey.
For serving, stir in tortilla strips. Top with sour cream, cilantro, avocado, and shredded cheese.
Serving: 1.3cups | Calories: 398kcal | Carbohydrates: 32g | Protein: 41g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 1185mg | Potassium: 705mg | Fiber: 9g | Sugar: 5g