Turkey Tortilla Soup

Clock Icon 40 minutes |
Servings: 4-6 |
Prep: 15 minutes |
Cook: 25 minutes

Ingredients

  • 2 cups (500 mL) Granny’s Boneless, Skinless Turkey Breast, roasted and shredded
  • 1 tbsp (15 mL) canola oil
  • 1 cup (250 mL) Peak of the Market yellow onion, finely chopped
  • 1 ½ cups (375 mL) fresh tomatoes, seeded and coarsely chopped (not roma)
  • 2 tbsp (30 mL) Peak of the Market jalapeno pepper, seeded and finely chopped
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) chili powder
  • 2 tsp (10 mL) paprika
  • 8 cups (2 L) homemade or low sodium turkey or chicken stock
  • 1 cup (250 mL) fresh or frozen corn kernels
  • 1 tsp (5 mL) dried oregano leaves
  • 1 tsp (5 mL) sea salt
  • ¼ tsp (1 mL) fresh black pepper
  • 2 tbsp (30 mL) fresh lime juice
To Serve:
  • ½ cup (125 mL) sour cream
  • 1 cup (250 mL) Monterey Jack, shredded
  • ¼ cup (50 mL) cilantro, chopped
  • 2 cups (500 mL) tortilla chips, crushed
  • ½ cup (125 mL) avocado, diced
  • 1 lime, cut into wedges

Method

  1. In a soup pot over medium-high heat, sauté onion, tomatoes and jalapeno in oil until fragrant, about 5-8 minutes.
  2. Add garlic, cumin, chili powder and paprika and sauté for an additional 2 minutes.
  3. Add stock and corn, reduce to simmer for 10 minutes. Stir in turkey, oregano, lime juice, salt and pepper and return to simmer to heat through for about 5 minutes.
  4. Serve with sour cream, cheese, cilantro, tortilla chips, avocado and lime.

Tips

Recipe created by Peppers & Pennies for Manitoba Turkey Producers

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