Hearty Turkey Tortilla Soup
Warm up with a bowl of Hearty Turkey Tortilla Soup, a flavorful and satisfying recipe that transforms leftover turkey into a zesty, comfort-filled meal. This Tex-Mex-inspired soup is packed with wholesome ingredients like fire-roasted tomatoes, black beans, sweet corn, and vibrant bell peppers, all simmered in a spiced broth infused with cumin, smoked paprika, and chili powder. Topped with crispy homemade tortilla strips, creamy avocado, shredded cheese, and a fresh burst of cilantro, this dish is a symphony of textures and tastes. Ready in just 50 minutes and perfect for six servings, this soup is as easy to make as it is to enjoy. Whether you're using holiday leftovers or starting fresh, this recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1.5 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 can (14.5 oz) Fire-roasted diced tomatoes, with juice
- 2 cups Cooked turkey, shredded or diced
- 6 cups Chicken broth
- 1 cup Corn kernels, fresh or frozen
- 1 can (15 oz) Black beans, rinsed and drained
- 2 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 small Corn tortillas, sliced into strips
- 0.25 cup Vegetable oil (for frying tortilla strips)
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 0.5 cup Shredded cheese (such as cheddar or Monterey Jack)
- 0.25 cup Sour cream (optional)
Instructions
Heat a large pot over medium heat and add olive oil.
Sauté the diced onion for 3-5 minutes until softened, then add the minced garlic, diced red and green bell peppers, and cook for another 3 minutes.
Stir in the cumin, chili powder, smoked paprika, and oregano, cooking for 1 minute until fragrant.
Add the fire-roasted diced tomatoes (with their juice), shredded turkey, chicken broth, corn kernels, and black beans. Stir to combine.
Bring the mixture to a simmer and let it cook for 20 minutes to allow the flavors to meld together.
Stir in the lime juice, salt, and black pepper. Adjust seasoning if needed.
In a separate skillet, heat the vegetable oil over medium-high heat. Fry the tortilla strips in batches until crispy and golden brown, then transfer to a paper towel-lined plate to drain excess oil.
Serve the soup hot in bowls and top with crispy tortilla strips, freshly chopped cilantro, avocado slices, shredded cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 7310 mg | 318% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 46.6 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1105 mg | 85% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6641 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
