weeknight turkey tortilla soup
Chicken
Weeknight Turkey Tortilla Soup
This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 6 cups reduced-sodium chicken broth
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (4 ounces) chopped green chiles
- 1 envelope reduced-sodium taco seasoning
- 2 cups cubed cooked turkey
- 2 cups frozen corn (about 10 ounces), thawed
- 1/3 cup minced fresh cilantro
- 1 cup tortilla strips
- optional: shredded monterey jack cheese, sliced avocado and lime wedges
Directions
- 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; top with tortilla strips. Serve with additional toppings of your choice.
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