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Turkey Tortilla Soup

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 poblano pepper, diced
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/2 tsp each salt and pepper
  • 8 cups sodium-reduced chicken broth
  • 4 cups diced butternut squash
  • 1 can (15 oz) diced tomatoes
  • 1 canned chipotle in adobo sauce, finely chopped
  • 8 slices Kentucky Legend Quarter Sliced Turkey, chopped
  • 3 tbsp lime juice
  • 2 ripe avocados, halved, pitted and sliced
  • 1 1/2 cups crispy tortilla strips
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh cilantro leaves
  • 1/3 cup sour cream

Directions

  1. Heat oil in a large Dutch oven set over medium heat. Cook onion, celery, poblano and garlic for 3 to 5 minutes or until slightly softened. Stir in cumin, salt and pepper. Cook for 1 to 2 minutes or until fragrant.
  2. Stir in broth, squash, tomatoes and chipotle; bring to boil. Stir in turkey. Reduce temperature to medium-low; cook for 15 to 20 minutes or until vegetables are tender. Stir in lime juice.
  3. Divide among 8 soup bowls. Garnish with avocados, tortilla strips, Parmesan and cilantro. Top with a dollop of sour cream.
  4. Enjoy!

Tips:

  • Broil or grill poblano pepper until charred all over before using if desired.
  • •For homemade tortilla strips: Preheat oven to 425°F. Stack 4 flour tortillas (7-inch diameter); slice in half. Cut crosswise into 1/2-inch wide strips. Toss with 2 tbsp olive oil; season with 1/4 tsp salt. Spread in single layer on large baking sheet; bake for 10 minutes or until crispy and lightly golden. Let cool completely.

Nutrition Information

Per 1/8 recipe
Calories 280
Fat 15g
Saturated Fat 3.5g
Cholesterol 25mg
Sodium 1330mg
Carbohydrate 24g
Fiber 4g
Sugars 6g
Protein 15g
prep time
15 MIN
total time
40 MIN
servings
8
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