Turkey Tortilla Soup
Ingredients
- 1 Tbs. vegetable oil
- 1-1/2 to 2 cups vegetable oil for frying tortillas
- 1/2 cup yellow onion finely diced
- 1-1/2 Tbs. chili powder
- 1 Tbs. tomato paste
- 1 quart turkey or chicken broth homemade or low-salt canned
- 6 sprigs cilantro
- 3 6-inch corn tortillas cut into chips
- 1 cup leftover roast turkey shredded or medium-diced
- 3/4 cup fresh tomato medium-diced
- 1/2 cup corn kernels cooked fresh or thawed frozen
- 1/2 cup black beans rinsed and drained
- 1/2 to 1 ripe avocado medium-diced, for garnish
- 1/4 cup queso fresco or feta cheese crumbled, for garnish
- 3 Tbs. fresh cilantro chopped, for garnish
- 2 Tbs. sour cream optional, for garnish
- 1/2 lime cut into wedges
Instructions
- 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 powder scorch.
- Pour in the broth and bring to a simmer.
- Reduce heat and simmer for 20 minutes.
- While the soup simmers, fry or bake the tortilla chips.
- Divide the soup into bowls and top with turkey, tomato, corn, black beans, avocado, cheese, cilantro, and a squeeze of lime juice.
- Serve immediately with tortilla chips.
