Leftover Turkey Tortilla Soup

Name: Leftover Turkey Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 tsp Olive Oil (2 teaspoons olive oil); 1 piece Yellow Onion (1 onion (roughly chopped)); 3 cloves Garlic (3 to 4 cloves garlic (roughly chopped) — up to 4); 1 piece Jalapeño (1 jalapeño pepper (stem and seeds removed, roughly chopped)); 0 pieces Kosher Salt (Kosher salt and freshly cracked black pepper (to taste)); ¼ tsp Dried Oregano (¼ teaspoon dried oregano); ¼ tsp Cumin Seeds (¼ teaspoon cumin); ½ tsp Chipotle Pepper (½ teaspoon ground chipotle pepper); 14 oz Fire-Roasted Tomatoes and Green Chiles (14 ounce can fire-roasted tomatoes and green chiles); 3 cup Chicken Stock (3 cups chicken stock); ¾ cup Black Beans (¾ cup black beans (drained and rinsed)); ¾ cup Corn (¾ cup frozen corn); 1 cup Whole Turkey (1 cup shredded or chopped cooked turkey); 0 pieces Cheese Stick (Shredded cheese); 0 pieces Cilantro (Chopped cilantro); 0 pieces Sour Cream (Sour cream); 0 pieces Scallion (Sliced green onions); 0 pieces Avocado (Sliced avocado); 0 pieces Tortilla Strip (Crushed tortilla chips or tortilla strips)

Leftover Turkey Tortilla Soup - Main Course (American)

35 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Olive Oil2 tsp · 2 teaspoons olive oil
Yellow Onion1 piece · 1 onion (roughly chopped)
Garlic3 cloves · 3 to 4 cloves garlic (roughly chopped) — up to 4
Jalapeño1 piece · 1 jalapeño pepper (stem and seeds removed, roughly chopped)
Kosher Salt0 pieces · Kosher salt and freshly cracked black pepper (to taste)
Dried Oregano¼ tsp · ¼ teaspoon dried oregano
Cumin Seeds¼ tsp · ¼ teaspoon cumin
Chipotle Pepper½ tsp · ½ teaspoon ground chipotle pepper
Fire-Roasted Tomatoes and Green Chiles14 oz · 14 ounce can fire-roasted tomatoes and green chiles
Chicken Stock3 cup · 3 cups chicken stock
Black Beans¾ cup · ¾ cup black beans (drained and rinsed)
Corn¾ cup · ¾ cup frozen corn
Whole Turkey1 cup · 1 cup shredded or chopped cooked turkey
Cheese Stick0 pieces · Shredded cheese
Cilantro0 pieces · Chopped cilantro
Sour Cream0 pieces · Sour cream
Scallion0 pieces · Sliced green onions
Avocado0 pieces · Sliced avocado
Tortilla Strip0 pieces · Crushed tortilla chips or tortilla strips

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Steps

1Heat oil
2Heat 2 teaspoons olive oil in a large soup pot or Dutch oven over medium heat.
3Soften onion
4Add 1 roughly chopped onion to the pot and cook, stirring occasionally, until softened and starting to turn golden, about 5 to 6 minutes.
5Cook aromatics
6Add 3 to 4 cloves roughly chopped garlic and 1 roughly chopped jalapeño pepper (seeds and stem removed) to the pot. Cook for 1 to 2 minutes until fragrant.
7Add spices
8Season with kosher salt, freshly cracked black pepper, ¼ teaspoon dried oregano, ¼ teaspoon cumin, and ½ teaspoon ground chipotle pepper. Stir to toast the spices for about 30 seconds.
9Add tomatoes and stock
10Pour in 1 (14-ounce) can fire-roasted tomatoes and green chiles (with their juices) and 3 cups chicken stock. Stir well, scraping up any browned bits from the bottom of the pot.
11Simmer
12Bring the soup to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Let simmer for 10 minutes.
13Add beans, corn and turkey
14Stir in ¾ cup drained and rinsed black beans, ¾ cup frozen corn, and 1 cup shredded or chopped cooked turkey.
15Simmer
16Continue cooking for 3 to 5 minutes until the turkey is warmed through and the corn is tender.
17Season
18Taste and adjust seasoning with additional salt, pepper, or a squeeze of fresh lime juice.
19Serve
20Ladle into bowls and serve with desired toppings: shredded cheese, chopped cilantro, sour cream, sliced green onions, sliced avocado, and crushed tortilla chips or strips.