Turkey Tortilla Soup
Gourmet Soups, Stews, & Bisques
This tasty and easy-to-put-together soup is a great way to use leftover turkey. No leftovers? No problem--use rotisserie chicken instead.
2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1/2 canned chipotle pepper, minced (use more if you like a spicy soup)
1 tablespoon ground cumin
8 cups water
1 can (14-15 ounces) stewed tomatoes
2 cups frozen corn kernels
1 can (15 ounces) black beans, drained and rinsed
3 cups shredded cooked turkey
Juice of 1 lime
Salt and ground black pepper
Crumbled tortilla chips
For additional garnish: diced avocado, chopped fresh cilantro, crumbled queso fresco or feta cheese
Warm the oil in a soup pot over medium heat. Add the onion and sauté until it's translucent, about 5 minutes. Add the garlic, chipotle, and cumin and sauté 1 minute more.
Add the Glace de Volaille Gold®, water, and tomatoes, stirring to dissolve the concentrate. Bring to a simmer and add the corn. Simmer for 10 minutes.
Add the black beans, turkey, and lime juice and simmer 5 more minutes. Season to taste with salt and pepper.
Serve the soup in warm bowls, topped with crumbled tortilla chips and other garnishes.