Go Back

Turkey Tortilla Soup

A delightful twist on classic soup, combining tender turkey and vibrant vegetables, all topped with crispy tortilla strips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 4 cups chicken broth
  • 2 cups cooked turkey shredded
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • Salt and pepper to taste
  • 6 corn tortillas cut into strips
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic, cooking until the onion is translucent.
  3. Stir in the bell pepper and zucchini, cooking for another 5 minutes.
  4. Add chili powder and cumin, stirring well to coat the vegetables.
  5. Add the chicken broth to the pot, bringing the mixture to a simmer.
  6. Stir in the shredded turkey and black beans, allowing them to heat through.
  7. Add the corn, then season with salt and pepper to taste.
  8. Fry the tortilla strips in a separate pan until crispy.

Notes

For a richer flavor, let the soup simmer longer to meld the ingredients.