Turkey Tortilla Soup
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.
  • 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
  1. Dice onion and celery stalks. Add olive oil to large pot and saute onion and celery stalks until translucent over medium heat
  2. Puree tomatoes and add the tomatoes to the onion and celery stalk mixture. Pour in chicken broth and stir together over medium heat.
  3. 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
  4. 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/