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Shelly17

Tortilla Soup with Chorizo & Turkey Meatballs

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • 2 teaspoons olive oil
  • 1 cup prechopped onion
  • 3/4 cup chopped seeded poblano pepper
  • 1 ounce smoked Spanish chorizo, finely chopped
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 (14.5-ounce) can unsalted diced tomatoes, drained
  • 2 corn tortillas, chopped
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 12 ounces 93% lean ground turkey
  • 1 large egg
  • Cooking spray
  • 3/4 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion, poblano, and chorizo; sauté 2 minutes. Add stock and tomatoes; bring to a simmer. Stir in tortillas.

2. Combine 1/4 teaspoon salt, garlic powder, and next 4 ingredients (through egg). Shape turkey mixture into 12 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs; cook 4 minutes, browning on all sides. Add meatballs, remaining 1/4 teaspoon salt, and corn to stock mixture, and simmer 5 minutes. Top with cilantro.

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