I’ve been making this Turkey Tortilla Soup on repeat for the last few days and I can’t be stopped!
Now that the craziness from Thanksgiving has subsided, it’s all about making use of those leftovers! This Turkey Tortilla Soup is exactly the way to do it and it’s been on repeat for me the last few weeks. I’ve had turkey coming out of my ears (that’s a weird visual) between Thanksgiving, Friendsgiving and all our Thanksgiving photoshoots. Hands down my favorite way to use up the leftovers is in this Turkey Tortilla Soup. It’s a 100% different flavor profile than Thanksgiving dinner – which is exactly what I need seeing as how I’ve had multiple Thanksgivings this year.
I can’t decide my favorite part of this soup. Is it the soup? The toppings? I mean the avocado, cilantro, cheese? All of the above? I load mine up with TONS of crispy tortilla strips because it IS tortilla soup after all! The Old El Paso tortillas make for the perfect crispy strips that are so addictive you might eat all of them before you even get to the soup
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3-4 cloves garlic, roughly chopped
- 1 jalapeño pepper, stem and seeds removed and roughly chopped
- kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- 15 ounces black beans, drained
- 1 cup frozen corn
- 2 cups Shredded Turkey (a 1 rotisserie chicken, shredded)
- small wedge of Colby jack cheese, freshly shredded
- Small Old El Paso Flour Tortillas, cut into thin strips
- Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeño and sauté for until the onion is translucent and the jalapeño softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
- Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
- Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
- In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry. Season with salt.
** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!