Author: Jessie Fetterling (Santa Rosa Press Democrat)
Recipe type: Soup
Cook time:
Total time:
Serves: 4-6 servings
Great for after Thanksgiving! Lots of flexibility in this recipe, adjust and substitute as you see fit.
Ingredients
1½ cups shredded cooked turkey
1 onion
4 stalks celery
1 15-oz can black beans, drained and rinsed
1 28-oz can whole, peeled tomatoes (or I used 2 15-oz cans of diced tomatoes)
6 cups chicken broth (or vegetable broth, or turkey broth if you made your own from the Thanksgiving bird)
1 Tbsp olive oil
2 Tbsp minced garlic (maybe 3-4 cloves?)
1 Tbsp cumin
1 Tbsp chili powder
½ tsp cayenne pepper
1 tsp onion powder
Salt and pepper to taste
Garnish:
½ cup shredded cheddar cheese
½ cup shopped fresh cilantro leaves
½ cup crushed tortilla chips
Instructions
Dice onion and celery stalks. Add olive oil to large pot and saute onion and celery stalks until translucent over medium heat
Puree tomatoes and add the tomatoes to the onion and celery stalk mixture. Pour in chicken broth and stir together over medium heat.
Add the turkey, black beans, garlic, cumin, chili powder, cayenne pepper and onion powder. Bring to a boil, and then reduce heat to simmer for 25 minutes. Salt and pepper to taste as the soup simmers and allows some of the other flavors to be released
Ladle soup into a bowl and garnish with cheddar cheese, cilantro leaves and tortilla chips
Recipe by In Balance Equestrian at https://inbalanceequestrian.com/equestrian-lifestyle/recipes/turkey-tortilla-soup/