Turkey Tortilla Soup

An easy Southwestern flavored soup recipe to use up leftover turkey. Skip making turkey broth when you can use good quality chicken stock.

Photo by Cindy W.
Adapted from schnucks.com

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Adapted from schnucks.com

Ingredients

  • 2

    tablespoons Schnucks canola oil

  • 1

    small yellow onion, chopped (about 3/4 cup)

  • 1

    large carrot, finely chopped (about 1/2 cup)

  • 1

    celery rib, finely chopped (about 1/2 cup)

  • 2

    garlic cloves, crushed with press (about 2 teaspoons)

  • 1

    teaspoon ground coriander

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon chili powder

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon ground cayenne pepper

  • 1

    (32-ounce) container chicken stock

  • 1

    (14.5-ounce) can petite diced tomatoes, undrained

  • 5

    (6-inch) corn tortillas, cut into 1/2-inch pieces

  • 1 1/4

    pounds roasted turkey, chopped into 1/2-inch pieces (about 3-1/2 cups)

  • 1/2

    cup whipping cream

  • 1/2

    cup finely shredded Cheddar Jack cheese (optional)

Directions

In 5- to 6-quart heavy stockpot, heat oil over medium-high heat. Add onion, carrot, celery and garlic. Cook 3 to 4 minutes or until onion is soft, stirring occasionally. Add coriander, cumin, chili powder, paprika and cayenne pepper and stir until well combined; cook 2 to 3 minutes or until heated through. Stir in stock, tomatoes with their juice and tortillas. Heat to boiling; reduce heat to medium-low, cover and cook 15 to 20 minutes or until soup thickens and tortillas dissolve, stirring occasionally. Add turkey and cook 5 minutes longer or until heated through. Remove from heat and stir in cream. Ladle into warm bowls; sprinkle with cheese, if desired.

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