Turkey Tortilla Soup
Ingredients
- 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
Toppings:
- small wedge of Colby jack cheese freshly shredded
- Limes
- Avocado
- Cilantro
- Small Old El Paso Flour Tortillas cut into thin strips
Instructions
- 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.
To make the tortilla strips
- 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.