Turkey Tortilla Soup
This Turkey Tortilla Soup is so easy to make and a great way to use up leftover turkey after Thanksgiving. It's made with mostly pantry ingredients and is ready in less than an hour!
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Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 bell peppers chopped (I use yellow and red)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cloves garlic finely minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 (4-oz) can green chiles
- 1 (15-oz) can cannellini beans, drained
- 1 (15-oz) can tomato sauce
- 1 (14.5-oz) can diced tomatoes
- 2 cups chicken broth
- 1 pound cooked turkey breast cut into cubes or shredded
- Optional topping ideas: tortilla chips cheese, sour cream, green onions, diced avocado
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, peppers, salt, and pepper. Cook them for two to three minutes or until they start to soften. Add the garlic and stir.
- Add the chili powder, brown sugar, oregano, cumin, paprika, and green chiles. Add the beans, diced tomatoes, tomato sauce, chicken broth, and turkey. Bring the pot to a simmer and cook the soup for 20 to 22 minutes, stirring occasionally.
- Taste the soup and add more salt, if needed. Ladle it into bowls and top with your favorite toppings.
Notes
Leftover soup will keep for a few days in the refrigerator. Or you can freeze the soup for several months.
Nutrition Estimate
Calories: 198kcal | Carbohydrates: 23.9g | Protein: 19.4g | Fat: 3.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.1g | Cholesterol: 33.1mg | Sodium: 704.3mg | Fiber: 5.8g | Sugar: 7.5g
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