Description
This turkey tortilla soup features leftover turkey simmered in a smoky, vibrant tomato-chile broth, topped with crispy tortilla strips and all your favorite fixings.
Ingredients
Scale
Turkey Tortilla Soup:
- 1 large dried pasilla chile (or dried ancho chile), stemmed and seeded
- 1 tablespoon olive oil
- 1 small white or yellow onion, peeled and diced
- 3 large cloves garlic, minced
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups shredded cooked turkey
- 4 cups good-quality chicken or vegetable stock
- 1/4 teaspoon dried oregano
- fine sea salt and freshly cracked black pepper
- juice of 1 small lime, plus more to taste
- toppings: sliced avocado, crumbled queso fresco or shredded cheese, fresh cilantro, extra lime wedges
Crispy Tortilla Strips:
- 4 small corn tortillas
- neutral oil (such as vegetable or canola), for frying
- fine sea salt
Instructions
- Toast the chile. Briefly toast the dried chile by carefully holding it with tongs about an inch over a gas flame, turning for a few seconds until blistered and fragrant. (Or if you have an electric stove, heat a dry skillet over medium-high and press the chile down for a few seconds per side until blistered and fragrant.) Transfer the chile to a blender or food processor and set aside.
- Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for about 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1–2 minutes more until fragrant. Using a slotted spoon, transfer the onion and garlic to the blender with the chiles.
- Blend the broth. Add the fire-roasted tomatoes to the blender along with about 1 cup of the stock (just enough to help the mixture purée easily). Blend until completely smooth and no large chile pieces remain.
- Simmer. Pour the blended mixture back into the stockpot. Add the remaining stock, beans, shredded turkey, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook uncovered for 5-10 minutes to let the flavors meld.
- Prepare the add-ins. While the broth simmers, slice the corn tortillas into thin strips. Heat ¼ inch of neutral oil in a skillet over medium-high. Fry the strips in batches for 1–2 minutes per side until crisp and golden, then transfer to a paper towel–lined plate and sprinkle with salt.
- Season. Squeeze in the lime juice and stir to combine. Taste and season with more salt, pepper, or lime if needed.
- Serve. Ladle the hot soup into bowls over a handful of tortilla strips. Add any toppings you love — avocado, cheese, cilantro, extra lime — and enjoy right away!
