Turkey Tortilla Soup - Something Edible
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Turkey Tortilla Soup

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Turkey Tortilla Soup


Servings: Makes approximately 3 quarts of soup; which probably feeds about 8.

Prep Time: 15 minutes

Cook Time: 2 hours


The Soup

  • 1 Tbsp olive oil
  • 1 yellow onion Diced
  • 2 cloves garlic Minced
  • 1 tsp Kosher salt
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp coriander Ground
  • 1/2 tsp black pepper Ground Fresh
  • 6 cups turkey stock (That's 48 fl oz. You're gonna make your own, right?)
  • 2 acho chiles Stems and seeds removed.
  • 14 oz diced tomatoes and chiles (A can o' Ro-Tel, don'tcha know.)
  • 1 lb smoked turkey Roughly chopped.
  • 1 cup black beans cooked (About 7 oz by weight).
  • Tortilla Strips

  • 12 soft corn tortillas Cut into 1/2 in wide strips.
  • vegetable oil Enough to fry in.
  • 1 tsp pickling salt (Powdered salt would be even better.)
  • 1/4 tsp True Lime crystalized lime (Two packets' worth.)
  • Mo' Garnish

  • Sriracha
  • cilantro (or parsley; fresh minced)
  • avocado Sliced or chopped.
  • lime Wedged.

  • Instructions:

    To a cold 4 quart pot, add oil, onion, garlic, salt, cumin, Mexican oregano, coriander, and black pepper. Turn the heat to medium and sweat those veggies (stirring occasionally) for about 12-15 minutes or until the onion turns translucent. Add turkey stock and ancho chiles. Still over medium heat, cover and bring just to a simmer, then take heat to low and cook for an hour.

    While the soup simmers, in a cast iron skillet over medium heat, warm up enough vegetable oil to 350F to cover the skillet 1/2 inch deep, and fry the tortilla strips in batches that won't crowd the pan. Fry each batch for about 90 seconds, while trying to maintain a constant frying temperature of about 325F. When strips are done, move to a half sheet pan lined with paper towels and immediately season with the mix of the pickling salt and crystallized lime.

    After the 1 hour simmer, blend your proto-soup with a stick blender (or jug blender if you like to do dishes) until smooth, then add diced turkey, tomatoes and chiles, and beans. Bring heat back up to medium and continue to cook for 20 minutes or until everything is heated thru and the turkey is tender. Adjust heat and seasoning with Sriracha and more salt and pepper. Serve with fried tortilla strips and other garnishes.

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