Turkey Tortilla Soup
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Turkey Tortilla Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 large dried pasilla chile (or dried ancho chile), stemmed and seeded
- 1 tablespoon olive oil
- 1 small white or yellow onion, peeled and diced
- 3 large cloves garlic, minced
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups shredded cooked turkey
- 4 cups good-quality chicken or vegetable stock
- 1/4 teaspoon dried oregano
- fine sea salt and freshly cracked black pepper
- juice of 1 small lime, plus more to taste
- toppings: sliced avocado, crumbled queso fresco or shredded cheese, fresh cilantro, extra lime wedges
- 4 small corn tortillas
- neutral oil (such as vegetable or canola), for frying
- fine sea salt
Method
Toast the chile. Briefly toast the dried chile by carefully holding it with tongs about an inch over a gas flame, turning for a few seconds until blistered and fragrant. (Or if you have an electric stove, heat a dry skillet over medium-high and press the chile down for a few seconds per side until blistered and fragrant.) move the chile to a blender or food processor and keep nearby.
Sauté the veggies. Warm the olive oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for about 5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1–2 minutes more until fragrant. Using a slotted spoon, move the onion and garlic to the blender with the chiles.
Puree the broth. Tip in the fire-roasted tomatoes to the blender along with about 1 cup of the stock (just enough to help the mixture purée easily). Puree until completely smooth and no large chile pieces remain.
Let it bubble gently. Tip the blended mixture back into the stockpot. Tip in the remaining stock, beans, shredded turkey, and oregano. Raise to a let it bubble gently over medium-a hot burner, then reduce heat to medium-low and cook uncovered for 5-10 minutes to let the flavors meld.
Prepare the add-ins. While the broth simmers, slice the corn tortillas into thin strips. Warm ¼ inch of neutral oil in a skillet over medium-high. Fry the strips in batches for 1–2 minutes per side until crisp and golden, then move to a paper towel–lined plate and sprinkle with salt.
Salt Squeeze in the lime juice and stir to combine. Taste and season with more salt, pepper, or lime if needed.
Plate Ladle the hot soup into bowls over a handful of tortilla strips. Tip in any toppings you love — avocado, cheese, cilantro, extra lime — and enjoy right away!
