Make Ahead

Turkey Tortilla Soup

November 27, 2009
4 Ratings
  • Serves 2-4
Author Notes

This is a favorite at our house - perfect for a chilly afternoon and a great way to use the leftovers - and it is easily expandable in case you need a big pot of something to serve a crowd during a football game. —aargersi

What You'll Need
  • crunchy cumin tortilla strips
  • 3 corn tortillas
  • 2 teaspoons cumin
  • non stick spray
  • turkey soup
  • 1 yellow onion
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 rib celery
  • 1 carrot
  • 1/2 green bell pepper
  • 1 ancho chili
  • 1 1/2 cups chopped tomato
  • 2 medium tomatillos
  • 1 lime
  • 1/2 cup frozen corn
  • 3 cups low salt chicken broth
  • 1 teaspoon cumin
  • shredded jack cheese
  • sliced avocado
  • cilantro leaves
  • 2 cups chopped or shredded turkey
  • lime wheels for garnish
  1. crunchy cumin tortilla strips
  2. Heat the oven to 350. Cut the tortillas in half, then into strips. Spray a cookie sheet with non-stick spray, then spread the tortilla strips out evenly. Spray them with non-stick spray then sprinkle with cumin. Bake them until crunchy, tossing and stirring 2-3 times while they bake (app 20-25 minutes)
  1. turkey soup
  2. chop the onions, celery, carrot, tomatillo and garlic. In a large saucepan, saute the onion on med-high heat until it begins to sweat. Add the cumin, celery, carrot and garlic. Add the turkey and saute another minute or so. Add the broth, corn, tomato and tomatillo. Bring to a simmer. Remove the stem and seeds from the ancho and tear it into pieces and add them to the soup. Simmer for 15-20 minutes. Taste and adjust salt and pepper as needed. Squeeze in the juice of the lime and stir in the chopped cilantro.
  3. To serve, spoon the hot soup into a bowl. Sprinkle with jack cheese, and add the tortilla strips, sliced avocado and cilantro leaves, garnish with lime to serve.

See what other Food52ers are saying.

  • alexx
  • mariaraynal
  • Kelsey Banfield
    Kelsey Banfield

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

3 Reviews

alexx January 18, 2012
I used veggie broth instead of chicken, and I ended up adding quite a bit more than the recipe called for. I like chunky soup but this was *really* chunky with just 3 cups. Made a great amount and tasted delicious!
mariaraynal December 5, 2009
It's on my list, too. Another winner. And a beautiful photo. My kids would love this, too.
Kelsey B. November 29, 2009
I am a big fan of chicken tortilla soup and this looks like another great way to enjoy it, but with turkey instead. I'm definitely putting this on my list of winter dishes!