Turkey Tortilla Soup
Author: Amelia Winslow
Recipe type: soup
Cuisine: Mexican
Serves: 6 servings
- 1 Tbsp oil
- 1 onion, chopped
- 1 bag frozen bell pepper strips
- 2 cups frozen corn kernels
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 14-oz can fire roasted diced tomatoes
- 6 cups water + 1 Tbsp Vegetable Better Than Bouillon OR 6 cups low sodium vegetable broth
- 2 cups cooked shredded or cubed chicken or turkey (or 1 can drained white beans)
- 1 handful fresh chopped cilantro, or 1 Tbsp Gourmet Garden lightly dried cilantro
- 3 corn tortillas, cut into thin strips, or 1½ cups cooked rice or other grain
- Juice of ½ a lime
- Heat oil in a large heavy-bottomed pot over medium heat.
- Add onion to pan and sauté for 3-4 minutes, then add the bag of bell pepper strips and continue to sauté until the veggies soften.
- Add oregano, cumin and corn and sauté another minute, then add the canned tomatoes and broth and let cook until simmering.
- A few minutes before serving, add the turkey, cilantro, lime juice and tortillas and cook until everything is hot.
- Serve with tortilla chips, avocado, and/or a dollop of Greek yogurt
Make this soup vegetarian or vegan by swapping the turkey for white beans or crumbled tofu.
Recipe by Eating Made Easy at https://eating-made-easy.com/turkey-tortilla-soup/
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