Turkey & Duck
Turkey Tortilla Soup
Description
Go ahead, have another bowl! This tortilla soup is healthy, filling and absolutely delicious.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 bell peppers, finely chopped
- 1 jalapeño, seeded and chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Pinch of crushed red pepper
- 1/2 teaspoon Kosher salt
- Fresh ground black pepper
- 1 pound ground turkey
- 1 28-ounce can diced tomatoes
- 4 cups chicken stock
- Vegetable oil, for frying
- 6 4-inch corn tortillas, cut into 1/2-inch strips
- 3/4 cup fresh corn kernels (from 2 medium ears)
- 2 lime wedges, plus 5 wedges for serving
Directions
- Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, 1/2 teaspoon of salt, a few turns of black pepper and the turkey; cook, breaking up the turkey with a wooden spoon, until it's browned and cooked through, about 7 minutes.
- Stir in the tomatoes and the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Meanwhile, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
- When the soup is finished simmering, gently stir in the corn.
- Ladle into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream (if using), fresh cilantro and shredded Monterey jack or crumbled queso fresco.
