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Turkey Tortilla Soup
This turkey tortilla soup features leftover turkey simmered in a smoky, vibrant tomato-chile broth, topped with crispy tortilla strips and all your favorite fixings.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●food processor
- ●stove
- ●bowl
📝 Preparation Steps
1
Toast the chile. Briefly toast the dried chile by carefully holding it with tongs about an inch over a gas flame, turning for a few seconds until blistered and fragrant. (Or if you have an electric stove, heat a dry skillet over medium-high and press the chile down for a few seconds per side until blistered and fragrant.) Transfer the chile to a blender or food processor and set aside.
2
Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for about ⏱️ 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1–⏱️ 2 minutes more until fragrant. Using a slotted spoon, transfer the onion and garlic to the blender with the chiles.
olive oil1 tablespoon
3
Blend the broth. Add the fire-roasted tomatoes to the blender along with about 1 cup of the stock (just enough to help the mixture purée easily). Blend until completely smooth and no large chile pieces remain.
4
Simmer. Pour the blended mixture back into the stockpot. Add the remaining stock, beans, shredded turkey, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook uncovered for ⏱️ 5-10 minutes to let the flavors meld.
5
Prepare the add-ins. While the broth simmers, slice the corn tortillas into thin strips. Heat ¼ inch of neutral oil in a skillet over medium-high. Fry the strips in batches for 1–⏱️ 2 minutes per side until crisp and golden, then transfer to a paper towel–lined plate and sprinkle with salt.
neutral oil (such as vegetable or canola) (for frying)
6
Season. Squeeze in the lime juice and stir to combine. Taste and season with more salt, pepper, or lime if needed.
7
Serve. Ladle the hot soup into bowls over a handful of tortilla strips. Add any toppings you love — avocado, cheese, cilantro, extra lime — and enjoy right away!
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