Turkey Tortilla Soup
 
 
Makes 4 servings
Ingredients
Soup:
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 8 cups turkey or chicken broth (homemade or store-bought)
  • 12 sprigs fresh cilantro
  • sea salt, to taste
  • 2 cups cooked, shredded turkey, white or dark meat
  • 1 15 oz. can black beans, rinsed and drained
  • 1½ cups diced tomato
  • 1 cup fresh or frozen corn kernels
Topping:
  • baked tortilla strips (see notes)
  • Feta cheese crumbles
  • chopped fresh cilantro
  • lime wedges
Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
  2. Stir in tomato paste and chili powder and cook until fragrant, about 1 minute.
  3. Add turkey or chicken broth and scrape any brown bits from the bottom of the pot with a wooden spoon. Add cilantro and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Discard cilantro and season with salt to taste.
  4. Add turkey, black beans, tomato and corn kernels and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
  5. Divide soup among four bowls and top with baked tortilla strips, Feta cheese, cilantro and squeezes of lime juice. Serve immediately.
Notes
To make tortilla strips, preheat oven to 350 degrees. Brush both sides of 4 4" corn tortillas with vegetable oil and cut into ¼"-thick strips. Arrange the strips in a single layer on a baking sheet and season with salt. Bake for 12-15 minutes or until crispy, stirring halfway through.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/turkey-tortilla-soup/