Description
Quick and easy way to use up leftover Thanksgiving turkey meat is with this turkey tortilla soup. It’s made with chiles, corn, diced tomatoes, beans, and turkey meat.
Ingredients
Units
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- 2 Tbsp. olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 (14.5 oz.) can fire-roasted tomatoes
- 1 (15 oz.) can black beans, drained and rinsed
- 2 (4 oz.) cans diced chiles
- 1 cup frozen corn
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 4 cups chicken stock
- 1 cup water
- 3 cups shredded leftover turkey meat
- 1 cup fresh chopped cilantro, plus extra for serving
- 1/2 – 1 lime, juiced
- Kosher salt and fresh ground black pepper
- To serve: crushed tortilla chips and chopped avocado
Instructions
- Heat olive oil in a dutch-oven over medium heat. Add onions and cook until soft, 3-5 minutes. Add garlic and cook until fragrant.
- Add tomatoes, beans, chiles, corn, chili powder, oregano, stock, and water. Season with salt and pepper, to taste. Simmer, uncovered, for 15 minutes. Soup will slightly reduce.
- Stir in turkey meat, cilantro, and lime juice and cook until heated through. Serve with tortilla chips and avocado.
Notes
- Leftovers: Leftover soup will last in the refrigerator for up to 4 days. Keep stored in an airtight container.
Nutrition
- Serving Size:
- Calories: 395
- Sugar: 6.9 g
- Sodium: 775.7 mg
- Fat: 11.7 g
- Carbohydrates: 29.1 g
- Protein: 42.7 g
- Cholesterol: 119.3 mg
