Turkey Tortilla Soup

By pressurecooker

Looking for the perfect recipe for all those turkey leftovers? You will love this!

Ingredients

• SOUP INGREDIENTS:
• 2 T olive oil
• 1 1/2 cups onion, minced
• 2 T garlic, minced
• 3 corn tortillas (6 in each) cut into 1 inch pieces
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 small can of diced green chilies
• 1/2 tsp cayenne pepper
• 4 cups cooked turkey or chicken - shredded
• 1 1/2 cups frozen corn kernels
• 1/2 cup heavy cream
• 1 cup Monterey Jack cheese, shredded
• 2 T fresh lime juice
• Salt and pepper
• Sour cream
• BLACK BEAN SALSA
• 1 cup black beans, drained and rinsed
• Fresh pre-made salsa
• 1/4 cup fresh cilantro
• Combine all ingredients for the black bean salsa and chill ready to serve.

Preparation

Step 1

Heat oil in a large saucepan over medium high heat; add onions and garlic, and sauté 3 minutes. Stir in tortilla pieces and sauté until soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; let cool 5 minutes, then puree soup base in batches in a blender or food processor (or an electric immersion blender) until smooth, Return soup to pot.

Add turkey, corn and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste. Serve with black bean salsa, fresh cilantro and sour cream on top.