Have you eaten up your Thanksgiving leftovers yet? We just finished the last of my herb and bacon cornbread dressing and apple-berry pie, as well as this warming and healthy turkey tortilla soup, prepared with remnants from our holiday meal.
Lucky for me, I got to keep some bones from the roasted turkey. So I used them to make my own broth, using a no-fuss recipe. It takes a few hours, so skip this step if you’re in a hurry.
Fortunately, the rest of the dish comes together in a snap. After simmering the broth with sautéed onions, tomato paste and some seasonings, simply add cooked turkey, canned beans and veggies to the pot and let everything bubble away briefly. Ladle the soup into bowls and top it with crunchy baked tortilla chips, Feta cheese, fresh cilantro and a hit of lime juice for acidity.
Recipe adapted from Fine Cooking.
- 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
- baked tortilla strips (see notes)
- Feta cheese crumbles
- chopped fresh cilantro
- lime wedges
- In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in tomato paste and chili powder and cook until fragrant, about 1 minute.
- 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.
- Add turkey, black beans, tomato and corn kernels and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
- Divide soup among four bowls and top with baked tortilla strips, Feta cheese, cilantro and squeezes of lime juice. Serve immediately.
Oh, this soup looks so warm and comforting!
Thanks, Karly! I love soup season!