Best 9 Turkey Tortilla Soup Recipes

FIESTA TURKEY TORTILLA SOUP

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

WEEKNIGHT TURKEY TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

TIM'S TURKEY TORTILLA SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
• Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

TURKEY TORTILLA SOUP

Steps:

• Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
• Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
• Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
• To make the tortilla strips: In a small skillet, heat about 1/4 cup of vegetable oil over medium high heat. Once hot, add the Old El Paso™ tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.

TURKEY TORTILLA SOUP

Steps:

• Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.
• Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.

HEARTY TURKEY TORTILLA SOUP

Steps:

• Mix broth, rice and cumin in saucepan.
• Heat to a boil.
• Cover and cook over low heat 20 minutes.
• Stir in turkey, corn, salsa, cilantro and lime juice and heat through.
• Top with Crisp Tortilla Strips.
• Crisp Tortilla Strips: Preheat oven to 425° F.
• Cut 4 corn tortillas into thin strips and place on baking sheet.
• Spray with vegetable cooking spray.
• Bake 10 minutes or until golden.

TURKEY TORTILLA SOUP

Steps:

• Saute onion in olive oil in 5 quart saucepan over medium heat until translucent.
• Stir in chilies and taco seasoning; cook 1 minute.
• Stir in tomatoes and broth; bring to a boil.
• Add corn and turkey.
• Reduce heat to low and simmer 5-10 minutes.
• Add cilantro.
• Spoon into bowls and top with tortilla chips and cheese.

TURKEY TORTILLA SOUP

Steps:

• Place chili powder in heavy medium saucepan. Stir over low heat just until fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase heat and bring to boil. Add succotash, turkey, 1/3 cup corn chips and minced chili. Simmer until vegetables are tender, about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips.

TURKEY TORTILLA SOUP

Steps:

• 1. 1.Heat bacon grease in large pot, add cilantro, onions, green onions, jalapeno pepper, garlic, cayenne pepper, sugar, paprika, oregano, salt and pepper. Cook on meduium low until vegetables are tender, about 10 minutes. Add diced tomatoes and rotel tomatoes and continue to cook 10 minutes longer until tomatoes are heated.
• 2. Add stock and turkey and simmer 10 to 15 minutes. Remove from heat and stir in lime juice.
• 3. Cut tortilla's into strips; fry in vegetable oil over medium high heat until a light golden brown. Drain on paper towels. Lightly salt if desired.
• 4. Served garnished with fresh fried tortilla chips, avocado, cilantro, sour cream, grated cheese, etc. Enjoy!