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Tortilla Turkey Soup




Source of Recipe


quadruped


List of Ingredients




2 T. olive oil
1 ½ c. onion, chopped
2 T. garlic, minced
3 corn tortillas (6” each), cut into 1” pieces
1 can diced tomatoes with green chiles (10 ½ oz.)
4 c. chicken broth
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
½ t. cayenne
2 c. cooked turkey or chicken, shredded or cubed
1 ½ c. frozen corn kernels
½ c. heavy cream
1 c. shredded Monterey Jack cheese
2 T. fresh lime juice

Black Bean Salsa
Sour cream

Recipe




Heat oil in a large saucepan over medium-high heat, add onions and garlic and saute 3 minutes. Stir in tortilla pieces and saute until they are no longer crips. Add tomatoes, broth, and spices, and bring to a boil. Remove from heat, let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth. (Remember to do small batches and keep a hot pad or dishcloth held tightly on lid of blender when blending hot liquids!) Return soup to pot.

Add turkey, corn and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese and stir until melted. Add lime juice and season with salt and pepper to taste. Serve with black bean salsa and sour cream.