Turkey Tortilla Soup
This vibrant tortilla soup features leftover turkey, fire-roasted tomatoes, black beans, and crispy tortilla strips in a smoky chile-lime broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired, American
- Diet: Gluten Free
Ingredients
For the Soup:
1 large dried pasilla chile (or ancho chile), stemmed and seeded
1 tbsp olive oil
1 small white or yellow onion, diced
3 cloves garlic, minced
1 (15 oz) can fire-roasted diced tomatoes (with juices)
1 (15 oz) can black beans, rinsed and drained
4 cups cooked turkey, shredded
4 cups chicken or vegetable stock
¼ tsp dried oregano
Fine sea salt and freshly cracked black pepper, to taste
Juice of 1 small lime (plus more to taste)
Toppings (Optional but Recommended):
Sliced avocado
Crumbled queso fresco or shredded cheese
Fresh cilantro
Extra lime wedges
For the Crispy Tortilla Strips:
4 small corn tortillas, cut into thin strips
Neutral oil (canola or vegetable), for frying
Fine sea salt
Instructions
Toast the Chile:
Using tongs, hold the chile over a gas flame for a few seconds per side until blistered. (If using an electric stove, press chile into a hot dry skillet instead.) Transfer to a blender or food processor.
Sauté Veggies:
In a large stockpot, heat olive oil over medium-high. Sauté onion for 5 minutes until soft. Add garlic and cook 1–2 minutes more. Transfer both to the blender with the chile.
Blend the Base:
Add fire-roasted tomatoes and 1 cup of stock to the blender. Blend until completely smooth.
Simmer the Soup:
Pour blended mixture back into the pot. Stir in remaining stock, black beans, shredded turkey, and oregano. Simmer uncovered for 5–10 minutes.
Fry Tortilla Strips:
While soup simmers, heat ¼ inch of oil in a skillet over medium-high. Fry tortilla strips in batches for 1–2 minutes per side until golden. Transfer to paper towels and sprinkle with salt.
Season the Soup:
Stir in fresh lime juice. Taste and adjust salt, pepper, and lime juice as needed.
Serve:
Ladle soup into bowls. Top with crispy tortilla strips and your choice of toppings like avocado, cheese, cilantro, or extra lime.
Notes
Dried pasilla or ancho chiles add a mild, smoky depth—don’t skip this step!
You can substitute rotisserie chicken for the turkey.
Tortilla chips can be used in place of fried tortilla strips in a pinch.
Find it online: https://allrecipesmade.com/turkey-tortilla-soup/
