Turkey Tortilla Soup with Crispy Tortilla Strips
User Reviews
5
Turkey Tortilla Soup with Crispy Tortilla Strips
Description
The soup begins by softening onions and garlic with ground cumin and smoked paprika to build a warm, aromatic foundation. Fire-roasted diced tomatoes and corn tortilla pieces are simmered in chicken stock until tender, then pureed to create a smooth, thickened broth. The addition of shredded cooked turkey and gradually melted cheeses enriches the soup with creamy texture and savory depth. Heating over low heat avoids curdling while blending flavors.
Crispy tortilla strips are prepared separately by thinly slicing corn tortillas and frying them in vegetable oil until golden and crunchy, providing a pleasant contrast to the smooth soup. The final bowl is garnished with avocado slices, peppery radish, and fresh cilantro, brightening the dish with fresh herbaceous notes. This soup offers a comforting yet layered flavor profile ideal for lunch or dinner with bold Tex-Mex influences.
Using fire-roasted tomatoes enhances the smoky base, and melting the cheese slowly into the soup prevents clumping. Making homemade tortilla strips gives better control over texture and freshness compared to store-bought chips. The soup can be seasoned further if desired after tasting to balance the spice and salt levels.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, sweet
- 4 cloves garlic minced
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 fire-roasted diced tomato 14-ounce can
- 4 cups chicken stock low-sodium
- 4 corn tortilla 4-inch, cut into pieces
- 4 ounces Monterey jack cheese freshly grated
- 4 ounces cheddar cheese freshly grated, sharp
- 8 ounces turkey breast or chicken breast!, cooked and shredded
- cilantro extra cheese, avocado, thinly sliced radish, fresh lime, fresh, for topping
tortilla strips
- 3 tablespoons vegetable oil
- 4 corn tortillas
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the diced tomatoes and chicken stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes.
- Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender, but I find that they spray everywhere. Pour the soup back into the pot and heat it over low heat. Stir in the cheese, one handful at a time, until melted. Stir in the turkey (or chicken!). Cook on low until the soup is heated through. Taste and season additionally if needed.
- Serve in bowls and top with avocado, radish, tortilla chips and the leftover cilantro.
tortilla strips
- Heat the oil in a large skillet over medium heat. Slice the tortillas into thin strips. Add them in batches, not crowding the pan, until they crisp and become golden brown. Remove them and place on a paper towel to drain excess grease. Repeat with remaining tortillas!
User Reviews
Overall Rating
5
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