Turkey Tortilla Soup - #soupswappers

Turkey Tortilla Soup...what a tasty and healthy soup!   This soup was so delicious, that there was no question about whether or not leftovers should be served.  Actually, seeing the bottom of the pan was disappointing!

Living in California, Mexican cuisine is just a regular part of our rotation.  I love the flavors, the spices, the spiciness...just about everything.  Now, can I make really authentic dishes?  Well, sometimes, it all depends.  Is this soup authentic?  Probably not. For authenticity I do refer to Rick Bayless, my favorite source for Mexican cooking.  Did I refer to Rick for this recipe, no.  But, I did use his technique for preparing the tortilla strips.

Today is Soup Swapper Saturday and our theme is Mexican Soups!  I am really looking forward to each participant's post today...I so love Mexican cuisine.  Our hostess today is Karen at Karen's Kitchen Stories.  Thank you, Karen, for selecting such a great theme!!

The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm.  The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members.  If you are interested in joining in on the fun, follow the link above for more information. All are welcome!

Turkey Tortilla Soup

adapted from Food and Wine

1/4 cup extra virgin olive oil
1 medium onion, finely chopped
2 red bell peppers, small dice
1 jalapeño, seeded, small dice
1 clove garlic, minced
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon unsweetened cocoa powder
3/4 teaspoon Mexican oregano
1/2 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper (I used the smaller amount and adjusted for our tastes.)
Pinch of red pepper flakes
1/2 teaspoon Kosher salt
Fresh ground black pepper, to taste
1 pound ground turkey
1 28-oz can fire roasted diced tomatoes
4 cups chicken stock
2 cans black beans, rinsed and drained
1 cup fresh or frozen corn kernels

Toppings
Six 4-inch corn tortillas, cut into narrow strips
2 limes, cut into wedges
1 avocado diced
2 Tbsp chopped fresh cilantro
Sour Cream (optional)
Shredded Monterey jack cheese or crumbled queso fresco

Preheat oven:  375° (for the tortilla strips)

Heat the olive oil in a large Dutch oven.  Add the onion and peppers.  Cook, over medium high heat, stirring occasionally, until they are soft and translucent, about 7 minutes.  Add the jalapeño and garlic. Cook 1 minute.  Add the spices:  chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, 1/2 teaspoon salt, and a few twists of black pepper.  Stir.  Add the turkey and cook, breaking up the turkey with a wooden spoon, until it is browned and cooked through.  About 8-9 minutes.

Stir in the tomatoes and the chicken broth.  Bring the mixture to a boil.  Reduce the heat and simmer for 20-25 minutes.

Prepare the tortilla stips while the soup is simmering.

Cut the tortillas into strips. Place the strips on a cookie sheet in a single layer. Mist both sides lightly with vegetable oil. Bake, stirring them around once or twice, until they are crisp and lightly golden, 10-15 minutes.

When the soup is finished simmering, stir in the beans and the corn.  Allow the mixture to simmer until it reaches serving temperature.

Ladle into bowls and serve with the tortilla strips, a squeeze of lime and additional toppings as desired.

Note:  The soup keeps well and may be prepared the day before.  Add all of the garnishes just before serving.

PRINTABLE RECIPE

I'll be making this soup again soon.  It was hearty, healthy and flavorful!

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