Last year I was looking for an easy Turkey Tortilla Soup recipe. I couldn’t find one that sounded simple, so I threw a bunch of things in the pot and it turned out great! I did not measure anything, so these are estimates – adjust per your taste. And, while you may find yourself sick of turkey soon, here is a great use for your leftovers!
2 c leftover turkey, chopped
3-4 c chicken broth
1 tbsp cilantro, chopped
1-2 tbsp chili powder
1 can diced tomatoes
1/2 large onion, chopped
1 tbsp minced garlic
2 jalepenos, chopped
1 tsp olive oil
pinch of salt
garnish of choice (suggestions: sour cream, cheese, tortilla strings)
Saute onions, garlic, and jalepenos with a little olive oil in small pan over medium heat until onions begin to brown. Transfer to stockpot. Add turkey, broth, spices, and tomatoes. Bring to a boil, then simmer over low heat for 10 mins. As your soup is heating, slice up 2 tortillas (I use a pizza cutter for ease) into strips. Toss with a little olive oil and place on baking sheet. Sprinkle tortillas with salt and chili powder and bake in 350 degree oven until crisp.
After the tortillas have baked, your soup should be done. Ladle into bowls. Garnish with tortilla strips and whatever else you like. (Our soup was garnished with mexican cheese, but sour cream, fresh cilantro, and lime wedges would all be good as well!)
This is really quite an easy dish, and would be great with a rotisserie chicken as well. It took about 30 mins to make and tasted pretty darn good, if I do say so!