Turkey Tortilla Soup
This Turkey Tortilla Soup is a bright & fresh lunch full of vegetables and topped with crunchy tortillas and avocado. Recipe for leftover turkey everyone will love. It's a little spicy and totally delicious. Great for shredded cooked turkey, or ground turkey too!
Ingredients
For The Soup
- 6 large poblano or Anaheim peppers
- 1 tablespoon olive oil
- 1 sweet onion diced
- 6 cloves garlic diced
- 2 jalapeños seeded
- 2 28 ounce cans Diced Tomatoes
- 4 cups Vegetable Stock
- 1 cup sour cream
- 4 cups cooked turkey shredded or ground
- 1 14-ounce can black beans drained and rinsed
- Sea Salt and Black Pepper
For The Garnish
- Queso Fresco or shredded cheese
- Crumbled tortilla chips
- Cilantro chopped
- Avocados sliced
Instructions
- Turn on the oven broiler to low, and place the poblano peppers directly under. Broil them for 10 minutes or so until skin begins to blister and blacken. Set aside to cool.
- In large soup pot, heat the oil until it begins to shimmer. Add the garlic and onions and sauce for 5 minutes or so until soft.
- To the soup pot, add the jalapeños, tomatoes, stock, and bring to a simmer and cook for 15 minutes.
- Once cool, remove the seeds from the poblano peppers.
- In a blender, combine the de-seeded poblano peppers, tomato/veggie mixture and blend until smooth. Put mixture back into soup pot.
- Add the sour cream and shredded turkey and black beans to the pot and heat.
- Adjust salt and pepper seasonings
- Serve with queso fresco, avocado slices, cilantro, and tortilla chips.
Nutrition
Calories: 248kcalCarbohydrates: 13gProtein: 19gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 53mgSodium: 1437mgPotassium: 478mgFiber: 2gSugar: 6gVitamin A: 548IUVitamin C: 78mgCalcium: 61mgIron: 2mg
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