Turkey Tortilla Soup Recipe

rate this recipe Rate this recipe

Light but satisfying soup with lots of flavors and texture.

Directions

Heat oil in a saucepan over medium heat.
Add onion and cook, stirring ocassionally until just soft and beginning to brown. Approximately 5 minutes.
Add chili powder and tomato paste, stirring continuously 15-30 seconds.
Don't let chili powder scorch.
Pour in turkey broth and scrape bottom of pan with spoon to loosen cooked bits.
Add cilantro sprigs and bring soup to a boil.
Reduce heat to medium low and simmer, uncovered, until broth has reduced by approximately 1/3 (20-30 minutes).
Take out cilantro sprigs and season to taste with salt.
While soup simmers, fry tortilla strips.
Lay out 2 layers of paper towels for strips to rest on after cooking.
Pour 1 inch of oil in fry pan.
Heat oil until hot, test by putting 1 tortilla strip into the greese. The greese is ready when the oil sizzles or when a candy thermomet reaches 350°.
Add 8-10 strips and scrunch if you want to give them a wavy shape.
Fry until the strips are crisp and lightly browned (1-2 minutes).
Transfer to paper towels and sprinkle with salt while they're hot.
Repeat with remaining strips.
To soup add the turkey, tomatoes, beans and heat through.
Put in bowls, top with tortilla strips.
Garnish with avocado, cheese, cilantro and dollops of sour cream. Add lime slices if desired.

Container: 3 quart saucepan, medium fry pan

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

-		1 tablespoon vegetable oil plus 1 1/2 cups for frying
-		1/2 cup yellow onion - diced
-		1 1/2 tablespoons chili powder
-		1 tablespoon tomato paste
-		1 quart (4 cups) homemade turkey or chicken broth or canned chicken broth
-		6 sprigs cilantro
		kosher salt to taste
-		3 10 inch tortillas - any flavor
-		1 cup turkey, dark or white meat - diced
-		3/4 cup tomatoes - diced
-		1/2 cup frozen corn
-		1/2 cup canned black beans, rinsed and drained