Soups
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Soups
Turkey Tortilla Soup
EL MEJOR NIDO
Turkey Tortilla Soup
Level
Easy
Prep
8 min
Cook
19 min
Servings
8 servings
Key Ingredients
Ingredients
- ●
1 tablespoon olive oil
- ●
1 small yellow onion, chopped (about 1 cup)
- ●
1 red bell pepper, cored, seeded and chopped (about 1 cup)
- ●
1 medium carrot, peeled and sliced (about 1/3 cup)
- ●
2 cloves garlic, finely chopped
- ●2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
- ●
1 1/2 teaspoons chili powder
- ●
1/2 teaspoon ground cumin
- ●
5 cups water
- ●
1 cup mild or medium fresh salsa or fire roasted diced tomatoes
- ●
4 corn tortillas, cut into pieces
- ●
2 cups cooked, shredded turkey breast meat
- ●
1 can (15 ounces) chickpeas or black beans, rinsed and drained
- ●
1 cup corn, fresh, frozen or canned (drained)
- ●
Optional garnishes: sliced jalapeños, lime wedges, chopped fresh cilantro, baked tortilla strips, sour cream
Make It
Step 1
Heat oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 2 minutes or until softened. Add bell pepper and carrot; cook, stirring frequently, for 3 minutes or until golden. Stir in garlic, bouillon, chili powder and cumin; cook for 30 seconds.
Step 2
Stir in water and salsa; bring to a boil. Stir in tortillas; reduce heat to medium-low and cook for 10 minutes.
Step 3
With an immersion blender, puree soup. Or cool soup slightly, pour into a blender or food processor. Cover, venting top, and blend until smooth.
Step 4
Stir in turkey, chickpeas and corn; heat through. Top as desired with garnishes.
Recipe Notes
This recipe makes 8 servings, about 1 1/4 cups per serving.
