Fast & Easy Turkey Tortilla Soup

Photo by Henya B.
Adapted from thekitchn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • 4 4

    4 cups homemade turkey broth (or chicken broth)

  • 2 2

    2 large garlic cloves

  • 1 to 2 1 to 2

    2 tablespoons chipotle chiles in adobo sauce or homemade chili puree (see below)

  • 2 2

    2 small carrots, peeled and cut into bite-sized pieces

  • 1 1/2 1 1/2

    1/2 cups cooked, shredded turkey or chicken meat

  • 1 1

    1 lime, juiced

  • to

    and pepper to taste

  • To

    garnish:

  • Diced avocado

  • Crumbled tortilla chips

  • Fresh cilantro leaves, chopped

  • Lime wedges

  • Crumbled queso fresco

Directions

In a medium pot or Dutch oven, heat the broth until simmering. While it is warming, blend the garlic with 1 to 2 tablespoons chipotle chiles and their sauce in a food processor or mortar and pestle until they form a paste. See note below on spiciness, and check heat level with 1/2 tablespoon before adding it all. Whisk this paste into the broth, add the carrots and simmer until carrots are soft, but still retain a bit of crispness, 10 to 15 minutes. Add the turkey along with the lime juice and simmer until the meat is warmed through. Taste and add salt and pepper if necessary. Serve immediately with garnishes. Homemade Chile Puree For chili purée: Soak 2 to 3 dried Ancho or New Mexico chilies in boiling water until soft (about 10 minutes). Purée the chilies in a blender with just enough of their soaking water to make a smooth, not too thick, paste. Leftover chili purée will keep in the refrigerator for one week or the freezer for two months.

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