Turkey Tortilla Soup

I’m going to guess that you probably have some left over turkey laying around the house. I am actually shocked that B’s parent’s didn’t send us home with any considering that there was half a bird left. Although, B’s dad did try to force a turkey sandwich on me about 10 times before I left.

Any-hoo…there are some other ways to use the leftover turkey than making turkey sandwiches. I suggest making tortilla soup with some or all of the left overs. I made this soup last week with chicken, but it would be just as good with turkey.

1 tsp olive oil

2-3 cups turkey, chopped or shredded

2 tsp chili powder

1 tsp cumin

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp oregano

6 cups chicken broth

1 can diced tomatoes

1 lime, juiced

1 cup corn kernels

1/8 cup fresh cilantro, chopped

6 corn tortillas, cut into strips and baked until crispy (tortilla chips would work, too)

queso fresco (or your favorite cheese) to top

1. In a large pot over medium high heat, heat oil. Add onion and garlic and cook until translucent. About 5 minutes.

2. After onions are cooked, add the turkey. Mix spices into chicken and onions and cook for just 2 minutes.  Add chicken broth, tomatoes, and lime juice. Cover and let simmer for at least 20 minutes.

3. After 20 minutes, add corn kernels and half of the cilantro and stir into soup. Let simmer uncovered for another 15 minutes.

4. Just before serving, remove soup from heat and add the rest of the cilantro.

5. To serve, ladle into individual bowls and top with a generous amount of tortilla strips and cheese.