Leftover Thanksgiving Turkey finds a home in this easy to make Turkey Tortilla Soup.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: tortilla soup
Servings: 4servings
Calories: 810kcal
Author: Kellie
Ingredients
1tablespoonolive oil
1cupdiced onion
3/4cupdiced carrot
1/2cupdiced red bell pepper
2garlic clovesminced
1jalapenoseeded and minced
2tablespoonsflour
2cupsdiced cooked turkey breastor chicken breast
1tablespoonchili powder
1/2tablespooncayenne pepper
1teaspooncumin
1teaspoonkosher salt
1teaspoonfresh ground pepper
5cupsturkey stock or chicken stock
Juice of one lime
1cuphalf and half
3/4cupsour cream
3/4cupcanned cannellini beansrinsed and drained
1/2cupcanned black beansrinsed and drained
1/4cupfresh chopped cilantro
Instructions
In a medium stockpot or dutch oven, heat the olive oil over med-high heat. Add the onion and carrot to the pot, cooking until softened. Stir in the bell pepper and cook for an additional 3-4 minutes. Add the garlic, jalapeño and flour. Cook for 1 minute. Stir in the turkey, chili powder, cayenne pepper, cumin, salt and pepper, cook for 1 minute. Slowly stir in the stock and lime juice. Bring the soup to a boil and then turn the heat to low.
Slowly stir in the half and half and sour cream until completely incorporated. Add the cannellini beans and black beans. Simmer for 10 minutes. Stir in the cilantro and serve immediately.
Top with tortilla strips or crushed tortilla chips, if desired.
Notes
Traditional tortilla soup is topped with tortilla strips but I'm not a fan of them so I left them out. Feel free to top your soup with whatever you like, extra sour cream..jalapenos or tortilla strips!