Easy Turkey Tortilla Soup
Leftover Thanksgiving Turkey finds a home in this easy to make Turkey Tortilla Soup.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 3/4 cup diced carrot
- 1/2 cup diced red bell pepper
- 2 garlic cloves minced
- 1 jalapeno seeded and minced
- 2 tablespoons flour
- 2 cups diced cooked turkey breast or chicken breast
- 1 tablespoon chili powder
- 1/2 tablespoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 5 cups turkey stock or chicken stock
- Juice of one lime
- 1 cup half and half
- 3/4 cup sour cream
- 3/4 cup canned cannellini beans rinsed and drained
- 1/2 cup canned black beans rinsed and drained
- 1/4 cup fresh 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!
Nutrition
Serving: 1g | Calories: 810kcal | Carbohydrates: 37g | Protein: 99g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 264mg | Sodium: 2005mg | Potassium: 1847mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6110IU | Vitamin C: 35.6mg | Calcium: 238mg | Iron: 5.4mg