This delicious and easy tortilla soup is a great way to use up leftover Thanksgiving turkey or chicken.
tortilla soup
If you have leftover turkey or chicken and need dinner ideas, you’ll love this easy tortilla soup. Turkey (or chicken) is braised with onions, tomatoes and spices and topped with crispy tortilla chips. Serve with avocado, cheese, or sour cream if desired! Leftover turkey soup recipes you might like, turkey pot pie soup or turkey noodle soup.
What is tortilla soup?
Tortilla soup is a Mexican style soup, most commonly with a tomato base and chicken, but you can also use turkey or beef if you prefer. Stewed with spices and topped with crispy tortillas.
tortilla soup
Five
This delicious and easy tortilla soup is a great way to use up leftover Thanksgiving turkey or chicken.
- 1 tablespoon extra virgin olive oil
- 1 big yellow onion, thinly sliced (about 1 cup)
- 1 tablespoon minced garlic
- 2 tea spoon Chili powder
- 1 tea spoon dried oregano
- 1 15 oz can mashed tomato
- 1 quart chicken or turkey stock, 4 cups
- 2 cup shredded turkey, about 13 oz
- kosher salt and freshly ground black pepper, taste
- Four 6 inches corn tortilla
- 3 tablespoon Vegetable oil
- chopped fresh coriander, for topping
- Additional topping: sliced avocado, Greek yogurt, sour cream, shredded cheddar or jack cheese
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Preheat oven to 350 degrees Fahrenheit.
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In a 3-quart or larger saucepan, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, and oregano and sauté, stirring often, until fragrant, about 3 minutes.
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Add tomatoes and dashi stock, bring to a boil over medium-high heat, and simmer over low-medium heat for 15 minutes.
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While the soup is boiling, brush each tortilla with oil and stack them on a cutting board. Cut stack of tortillas in half, then cut into 1/2-inch wide strips.
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Arrange strips in single layer on sheet pan (you may need to use multiple pans or bake in rounds.
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Place the turkey meat in the soup pot and season with salt and pepper to taste. Simmer for 5 more minutes to heat the turkey meat.
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To serve, top the soup with a handful of tortilla strips and cilantro, plus optional avocado, sour cream and cheese.
Serving: 11/2 cup, calorie: 246kcal, carbohydrate: 16g, protein: 17g, thick: Teng, saturated fat: 1.5g, cholesterol: 46mg, sodium: 593mg, fiber: 3g, sugar: Fourg
keyword: leftover turkey recipe, tortilla soup
