Still got delicious Thanksgiving turkey in your fridge? I hope so because it’s time to make the best healthy Turkey Tortilla Soup ever ever ever!
Now that the Thanksgiving craziness has subsided, time to use up those leftovers! Even though we weren’t able to eat turkey on Thanksgiving day due to the stupid mean Enterovirus, I still have loads of leftovers from an early family Thanksgiving 2 weeks ago! Thank you freezer!
So back to this killer soup. The key to successfully using Thanksgiving leftovers is to change the flavor profile. Meaning, we all get tired of eating the same thing in the same all over and over again. Gotta change it up my friend. And this Turkey Tortilla Soup does just that!
Mexican flavors of cilantro, jalapenos, cumin, black beans and some stellar toppings transform your Thanksgiving turkey. My advice is this – take your turkey leftovers, whether refrigerated or frozen, and ensure they are shredded and ready to go. Then all you have to do is whip up the soup which takes about 10 minutes to prep and 30 minutes to simmer.
This is one of my favorite comfort soups for an easy dinner after a long and chilly. Top it with avocados, cheese and homemade tortilla strips. I mean for real. Plus it’s super healthy and saves beautifully.
Wanna get crazy? Make my super moist super easy Cornbread as a side.
What really solidified how good this soup is, is that the hubs approved. He is not a soup guy. Like at all. So it has now become a regular post-thanksgiving staple at our house.
Fear no longer my cooking friend; this Turkey Tortilla Soup is the ideal quick wholesome meal for your leftover turkey.
Serves 4-6
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon cumin
- 1 jalapeno, seeded, finely diced*
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (4 -ounce) can diced green chilles
- 1 (14.5-ounce) can black beans, rinsed and drained or 1/2 cup cooked black beans
- About 2 cups of turkey, shredded
- Salt and freshly ground black pepper
- 1/2 cup roughly chopped fresh cilantro leaves
- 2 limes - one juiced, one cut into wedges for garnish
- 4 corn tortillas, cut into thin strips
- Oil (either spray or vegetable) for tortilla strips
- 1 avocado, pitted, sliced
- Shredded Monterrey cheese or cheddar
Instructions
- In a large saucepan or pot, heat the olive oil. Add the onions and cook for 2 minutes until softened. Add the garlic, cumin and jalapeño and cook for 1 minute.
- Pour the chicken broth, tomatoes, green chiles and beans into the pot and bring to a boil. Once it reaches a boil, reduce heat to simmer. Simmer the soup for 20 minutes. Add shredded turkey and simmer for another 10 minutes. Add the lime juice and fresh cilantro to the soup and turn off heat.
- Make the tortilla strips by preheating oven to broil. Toss tortilla strips in a bowl and spray with cooking spray and a good pinch of salt. Give it a quick mix to evenly coat. Place an oven safe cooling rack on a baking sheet. Then, arrange tortilla strips on the rack so that they are not touching.
- Broil for about 3-6 minutes watching them very closely. Once the strips brown slightly they are ready.
- Garnish and serve soup along side lime wedge, crispy tortilla strips, avocado slices and cheese. Let your friends and family have fun topping this delicious wholesome soup.
Notes
Saves for 5 days in the fridge. Can also be frozen for longer. Do not freeze it with the toppings. To eat frozen leftovers, simply thaw and reheat, then top. The spice level can be adjusted based on your preference. One jalapeno has a nice spice to it but it is not crazy spicy. Simply add more or less jalapeno.
Inspired by Danny Boome’s recipe.
Originally posted 2016-11-28 07:00:00.
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