Turkey Tortilla Soup

Photo by Scott Phillips

Ingredients

½ cup finely diced yellow onion
1-½ Tbs. chili powder
1 Tbs. tomato paste
¾ cup medium-diced fresh tomato
½ cup canned black beans, rinsed and drained
1 quart homemade turkey or chicken broth, or low-salt canned chicken broth
¼ cup crumbled queso fresco or feta cheese
+ 10 more ingredients
- 3 Tbs. chopped fresh cilantro
- 6 cilantro sprigs
- Kosher salt
- 3 6-inch corn tortillas, cut into ¼-inch-wide strips
- 1 cup shredded or medium-diced leftover roast turkey
- ½ cup cooked fresh corn kernels (or substitute thawed frozen corn)
- 2 Tbs. sour cream, or to taste (optional)
- ½ lime, cut into wedges
- 1 Tbs. vegetable oil, plus 1-½ to 2 cups for frying the tortillas
- ½ to 1 ripe avocado, mediumdiced

Heat the 1 Tbs. oil in a medium (3-quart) saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and just beginning to brown, 3 to 5 minutes. Add the chili powder and tomato paste and cook, stirring, for 15 to 30 seconds; don’t let the chili p...

View full recipe at Fine Cooking

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Variations on Turkey Tortilla Soup

Turkey Tortilla Soup
- 1 10-ounce package frozen corn and lima bean succotash
- 1 cup coarsely broken corn tortilla chips
- 2 teaspoons fresh or canned jalapeño chili
- +3 other ingredients
Turkey Tortilla Soup
- 1 c chopped onion
- 1 t minced garlic
- 4 c cooked, skinless turkey, cut into strips
- 1 (28-ounce) can chopped tomatoes, undrained
- +10 other ingredients
Turkey Tortilla Soup
- 4 (6- to 8-inch) flour tortillas,
- 1 T chili powder
- 1 1/2 t ground cumin
- 2 T lime juice
- +12 other ingredients
Turkey-Tortilla Soup
- 2 cups shredded cooked turkey breast (about 12 ounces)
- 2 1/4 teaspoons salt-free chili powder, divided
- 2 garlic cloves, minced
- +9 other ingredients