May 26, 2017

Turkey Tortilla Soup

A fitting final recipe contribution, I think.  When looking back through the past three years of healthy but oh-so-yummy recipes I’ve had the joy to blog here on At Home with GCH, soup recipes seemed to be my most often written.  (Makes sense, since my husband Robert loves soup more than anything!)  If you would like to review any of the others, just type ‘SoupPalooza’ into our search bar on the GCH homepage.

Now this recipe is one I have never made…but I know that many of you are fans of Chicken Tortilla Soup.   I switched it up  because I had a nice batch of homemade turkey stock…and some leftover turkey, too.  (This recipe could just as easily be made with traditional chicken and chicken broth or stock.)  And for those of you who like things spicy…simply add the whole can of chipotle in adobo sauce or a little finely-diced jalapeno tossed in when sauteeing the veggies.  Enjoy!

tkytortillasoup

Turkey Tortilla Soup

2 T olive oil
1 small sweet onion, diced
1 or 2 stalks celery, diced
1 red AND 1 green bell pepper, diced
1 medium zucchini, small dice
3 T chopped garlic
1 to 2 chipotle in adobo sauce, chopped (from a can)*
1 can chunky-diced tomatoes, 28 ounces
1 can tomato paste
1 can diced green chiles
5 cups turkey stock (homemade, or boxed)
2 cups corn (fresh or frozen)
2 cans black beans
2-3 cups shredded leftover turkey
garnishes:
2 cups corn tortilla chips, broken up into large pieces
1 cup shredded Monterey or pepper Jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

  • heat the olive oil in a medium stockpot over medium heat
  • add the onion, celery, zucchini, and diced peppers; cook, stirring occasionally ‘til softened and just beginning to brown, 3 to 5 minutes
  • add the chopped garlic, and seasonings, and cook for an additional 1 minute, stirring constantly
  • stir in the tomatoes, tomato paste, green chiles, and stock; scrape the bottom of the pan to loosen any cooked-on bits
  • bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, uncovered, ‘til the broth has reduced by about a third…20 to 30 minutes
  • add in the corn, beans, and shredded turkey; continue to gently simmer ‘til heated through
  • carefully taste and add s&p if needed
  • turn heat off, and let sit for 15 minutes or so; prep garnishes while you wait
  • serve soup with garnishes alongside

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen