Turkey or Chicken Sopa
Warm up your weeknight dinners with this hearty and flavorful Turkey or Chicken Sopa, a comforting fusion of tender meat, vibrant vegetables, and zesty spices. This one-pot wonder combines shredded turkey or chicken with a medley of diced tomatoes, green chilies, and Mexican-inspired seasonings, simmered to perfection with small pasta for a satisfying and cozy meal. With a zing of fresh lime juice and a garnish of cilantro, this sopa is as fresh as it is filling. Customize it with your favorite toppings, like shredded cheese, sour cream, or crispy tortilla chips, for an irresistible finishing touch. Ready in just 45 minutes, this recipe is perfect for family dinners or an easy way to use up leftover roast turkey or chicken. Whether you're craving comfort food or looking for a quick weeknight meal, this Turkey or Chicken Sopa is sure to hit the spot!
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Recipe Information
Ingredients
- 2 cups cooked turkey or chicken (shredded or chopped)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 1 15-ounce can diced tomatoes (with juices)
- 1 4-ounce can green chilies (diced)
- 6 cups chicken or turkey stock
- 1 cup uncooked small pasta (e.g., elbows, shells, or orzo)
- 1 large carrot (peeled and diced)
- 1 medium zucchini (diced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 medium lime (juiced)
- 0.25 cup fresh cilantro (chopped)
- 0.5 cup shredded cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 1 cup tortilla chips (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes (with their juices) and green chilies to the pot, stirring to combine.
Pour in the chicken or turkey stock and bring the mixture to a boil.
Add the uncooked pasta, diced carrot, and diced zucchini to the pot, along with the cumin, chili powder, oregano, salt, and pepper.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta and vegetables are tender.
Stir in the cooked turkey or chicken, allowing it to heat through for 2-3 minutes.
Add the lime juice and chopped cilantro, stirring gently to combine. Adjust seasoning with additional salt or pepper if needed.
Ladle the sopa into bowls and, if desired, top with shredded cheese, a dollop of sour cream, and a handful of tortilla chips. Serve immediately and enjoy!
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 9712 mg | 422% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 46.1 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 981 mg | 75% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4974 mg | 106% | |
*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.
