Turkey Tortilla Soup
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 28 G., saturated fats 5 G., proteins 34 G., carbohydrates 53 G., fiber 9 G., cholesterol 85 mg, sodium 1437 mg, sugar 11 G.
Calories 590, total fat 28 G., saturated fats 5 G., proteins 34 G., carbohydrates 53 G., fiber 9 G., cholesterol 85 mg, sodium 1437 mg, sugar 11 G.
If you roasted a turkey for a holiday dinner, save some (including the bones for broth) for tomorrow to make this flavorful, savory Mexican-style soup. You can use store-bought low-sodium broth instead of homemade broth. Serve the thick soup topped with cheese, fresh herbs, and sliced avocado.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 tbsp. chili powder
- 2 cloves garlic, thinly sliced
- 1 medium onion, chopped
- 1 crushed chipotle pepper in adobo sauce
- 4 cups homemade turkey or chicken broth
- 1 can (425 g) diced tomatoes
- 2 cups corn tortilla chips, broken into small pieces
- 1 cup corn kernels, fresh or thawed
- 2 cups shredded cooked turkey
- Juice of 2 limes
- 1/4 cup shredded Mexican cheese mix
- 0.5 cup fresh cilantro leaves
- 1 small avocado, diced
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Recipes with similar ingredients: turkey, corn, tortilla, Avocado, lime, Monterey Jack cheese, tomatoes, chipotle peppers in adobo sauce, chili seasoning
Cooking the dish according to the recipe:
- Heat oil in a large saucepan over medium heat. Add chili powder, garlic, onion, chipotle peppers, and 1 teaspoon salt and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey broth, tomatoes, 1/2 cup water, and half the chips; bring to a boil, then reduce heat and simmer, uncovered, until the soup thickens slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from heat and stir in the turkey and lime juice. Season with salt to taste, if needed. Ladle the soup into 4 bowls. Top with cheese, cilantro, remaining tortilla chips, and avocado, if using.
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