February 24, 2018

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!


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
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

SoupPalooza2014 – Turkey Veggie Soup

SoupPalooza time again! January is National Soup Month, and for my hubby, Robert, we have entered his ‘happy zone!’  The man will eat soup every single day! So, just like January 2013, I am indulging him and have committed to serving soup at one meal per day for the entire month.

2014-01-05 16.54.40

Here on our healthy but oh-so-yummy! Monday’s on the At Home w/ GCH blog, we will be promoting soup, soup, and soup for the next four weeks. Each week will focus on a different type of soup, i.e., veggie-based, creamy, chunky, meaty, etc. And don’t forget to utilize the search button on our website to check out soups from SoupPalooza 2013 along with soups that our Dana has shared with us, too!  With all of the ch-ch-chilly temperatures around the country recently, perhaps soup will feature more in your menu planning, too!

Turkey Veggie Soup

4 quarts homemade turkey stock (or your choice of boxed broth)2014-01-05 14.09.29
3-4 cups of cooked turkey meat, shredded
1 small sweet onion, finely diced
1 stalk celery, thinly sliced
2 tablespoons chopped garlic in oil (jarred)
2 tablespoon olive oil
1/2 medium-large butternut squash, peeled and cubed
1 can (15 oz) stewed or crushed tomatoes
1/2 can (15 oz) pumpkin puree (NOT seasoned!)
3 tablespoons chopped parsley
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
2 garlic cloves (crushed)
salt and pepper to taste
6-8 ounces green beans (if using frozen, defrost)
2 cups cauliflower florets (ditto)
1 cup cubed zucchini
8 ounces carrots (I used frozen)
optional: cooked rice, quinoa, or tiny pasta


  • In a large soup (or stock) pot, heat olive oil over medium-high heat, and then add onion and celery. Saute for 5 minutes.
  • Add cubed butternut squash and saute for an additional 10 minutes, stirring only once or twice, ‘til just beginning to brown.
  • Add chopped garlic and saute for 1 minute, stirring constantly.
  • Stir in stock, tomatoes, and pumpkin puree, mixing thoroughly.
  • Add vegetables (zucchini, cauliflower, carrots, and green beans) and seasonings. Bring to a boil.
  • Reduce heat, cover, and simmer for 15 or so minutes ‘til veggies are getting tender.
  • Using a slotted spoon, remove about half of the veggies to a bowl and set aside.
  • Turn heat very low, and puree the broth and remaining veggies ‘til smooth using an immersion stick blender (or very carefully! puree in a blender container).
  • Add back in the reserved veggies along with the cooked meat. Heat ‘til nice and hot.  Enjoy!

   ♥      ♥      ♥      ♥      ♥ 

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

♥  coleen

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