Turkey Tortilla Soup

Prep Time20

Cook Time1

Total Time1 20

Course: Soup/Stew

Cuisine: Mexican

Keyword: Turkey Tortilla Soup

Servings:

Calories: 619kcal

2 tablespoons extra virgin olive oil
2 medium onions chopped in ¼-inch dice
3 stalks celery chopped in ¼-inch dice
4 medium carrots chopped in ¼-inch dice
4 teaspoons cumin
4 teaspoons chili powder
1 tablespoon oregano
1 teaspoon crushed or ground coriander
6 cloves garlic minced
8 - 6- inch corn tortillas cut in small pieces
2 ½ quarts low sodium chicken broth
2 28- ounce cans crushed tomatoes
½ cup finely chopped cilantro stems I use the lower stalks of the cilantro and save the leaves for garnishing the top. The stems have a ton of flavor and this is a great use for them. Just cut off any roots and/or brown ends and use the lower few inches
2-3 teaspoons kosher salt or fine sea salt to taste
4-6 cups shredded turkey or chicken
1 - 19- ounce bag frozen corn kernels I like the kind labeled "super sweet"
2 - 4- ounce cans green chiles
2 - 15- ounce can black beans drained and rinsed
Suggested toppings:
sour cream
chopped tomatoes
diced avocado
cilantro sprigs
Cotiga cheese crumbled
Crispy Tortilla Strips see recipe below

Heat the olive oil in a large pot or dutch oven over medium heat. Add onions, carrots, and celery and sauté until tender. Add the next 6 ingredients and cook stirring frequently for 2 minutes.
Add chicken broth, crushed tomatoes, cilantro and salt and bring to a boil. Reduce to a simmer and cook for 45 minutes until all veggies are tender.
Puree soup in batches with a regular blender or food processor or use a stick blender* to puree soup right in the pot.
If using a regular blender or food processor, return pureed soup to the pot. Add turkey (or chicken), corn, green chiles and black beans. Simmer gently for another 10 minutes. Ladle into soup bowls and serve with toppings, if desired.

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.
Pile tortilla strips onto the baking sheet and drizzle with the oil. Sprinkle generously with salt and toss with your fingers to coat.
Spread strips out on the sheet pan. Bake in the oven until deep golden and crisp, stirring every few minutes for about 20 minutes Watch them carefully as they will easily burn.

Notes: I love my stick blender. They're inexpensive and indispensable in my kitchen. A stick blender makes preparing yummy soups like this a breeze.