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Turkey Tortilla Soup – Skinnytaste

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This scrumptious and straightforward Tortilla Soup is an effective way to make use of up your leftover Thanksgiving turkey or rooster.

Turkey Tortilla Soup
Tortilla Soup

In case you have leftover turkey or rooster and wish some dinner concepts, you’ll love this straightforward Tortilla Soup! The turkey (or rooster) is simmered with onions, tomatoes and spices and topped with crispy strips of baked tortilla chips. If you want, add some avocado, cheese or bitter cream! Extra leftover turkey soup recipes chances are you’ll like, Turkey Pot Pie Soup or Turkey Noodle Soup.

Turkey Tortilla Soup

What Is Tortilla Soup?

Tortilla soup is a Mexican-inspired soup made with a tomato base mostly with rooster however you should utilize turkey or beef when you want. It’s simmered with spices and topped with crispy tortilla strips.

Tortilla Soup

Tortilla Soup


246 Cals
17 Protein
16 Carbs
10 Fat

Prep Time: 15 minutes

Cook dinner Time: 25 minutes

Whole Time: 40 minutes

This scrumptious and straightforward Tortilla Soup is an effective way to make use of up your leftover Thanksgiving turkey or rooster.

  • 1 tablespoon extra-virgin olive oil
  • 1 massive yellow onion, sliced skinny (about 1 cup)
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 15-ounce can crushed tomatoes
  • 1 quart rooster or turkey inventory, 4 cups
  • 2 cups shredded cooked turkey meat, about 13 ounces
  • Kosher salt and freshly floor black pepper, to style
  • 4 6-inch corn tortillas
  • 3 tablespoons vegetable oil
  • chopped recent cilantro, for topping
  • Further toppings: sliced avocado, Greek yogurt, bitter cream, shredded cheddar or jack cheese
  • Preheat the oven to 350 levels F.

  • In a 3-quart or bigger pot, warmth the oil over medium. Add the onion and cook dinner, stirring often till tender, about 5 minutes. Add the garlic, chili powder, and oregano and cook dinner, stirring typically till aromatic, about 3 minutes.

  • Add the tomatoes and the inventory, elevate the warmth to medium-high, and convey to a boil then decrease the warmth to medium-low and simmer for quarter-hour.

  • Whereas the soup is simmering, brush every tortilla with the oil, then stack on a reducing board. Lower the tortilla stack in half, then into 1/2-inch huge strips.

  • Organize the strips on a sheet pan in a single layer (chances are you’ll want to make use of a couple of pan, or bake in rounds.) Season the strips with just a few pinches of salt and bake till golden and crispy, about 10 minutes.

  • Add the turkey meat to the soup pot and season with salt and pepper. Simmer for one more 5 minutes to warmth the turkey meat.

  • To serve, high the soup with a handful of tortilla strips and cilantro, plus non-obligatory avocado, bitter cream and cheese.

Serving: 11/2 cups, Energy: 246kcal, Carbohydrates: 16g, Protein: 17g, Fats: 10g, Saturated Fats: 1.5g, Ldl cholesterol: 46mg, Sodium: 593mg, Fiber: 3g, Sugar: 4g

Key phrases: leftover turkey recipe, tortilla soup

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