Turkey Tortilla Soup

  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 50m
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  • 2 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 2 cloves garlic, thinly sliced
  • 1 medium onion, chopped
  • 1 chipotle chile in adobo sauce, minced
  • Kosher salt
  • 4 cups homemade turkey stock or low-sodium chicken broth
  • One 15-ounce can diced tomatoes
  • 2 cups corn tortilla chips, broken into bite-size pieces
  • 1 cup corn kernels, fresh or thawed frozen
  • 2 cups shredded cooked turkey
  • Juice from 2 limes
  • 1/4 cup shredded Mexican blend cheese
  • 1/2 cup fresh cilantro leaves
  • 1 small avocado, diced, optional


Step 1

Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips, bring to a boil, reduce the heat slightly and simmer, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes more.

Step 2

Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado if using.

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