We visited some amazing wineries and breweries, enjoyed the beautiful weather and gorgeous sights, drove up and down the stunning lakes, spent time with my wonderful godmother, ate incredible food, and unplugged from technology for the most part.
If you follow me on Instagram, you may have seen I documented some of it there on stories!
One thing I definitely felt while being up in New York are the chillier temps at night and the feeling of fall in the air! I loved it. Fall is my absolute favorite season and I’m ready for it. So that’s why we have soup today. One of my favorites actually…tortilla soup!
I changed this one up a little bit and used ground turkey instead of chicken, and I added some fire roasted corn and tomatoes! It’s super healthy and a great comfort food meal that I’m definitely going to be making super often this fall and winter.
My favorite part of this has to be the crispy tortilla strips. They’re SO GOOD. Yes, they are deep fried, but it’s totally worth it. You only need a little oil, so don’t be intimidated. It’s kinda fun actually!
While they’re still hot, I love to sprinkle them with sea salt, cumin, and chili powder for some flavor. They’re fabulous. If you’re feeling lazy, you can totally crush up some tortilla chips and use those instead. I’ve even done that myself. I won’t judge!
If you have the extra time though, definitely make these yummy strips. I put a handful of them in the bowl before I add the soup so they get a little soft and soggy, and then I put extra crispy ones on top. It’s soooo good!
I topped my soup with a dollop of plain Greek yogurt (I use it as a swap for sour cream often), jalapeño slices, and some cilantro. You could totally add shredded cheese, scallions, or whatever you like!
This is the perfect recipe for game day too! With lots of chips and guac, beer, and all the delicious things.
Turkey Tortilla Soup with Corn and Fire Roasted Tomatoes
This healthy tortilla soup is made with ground turkey, fire roasted tomatoes, and corn for extra flavor! And we can't forget the crispy tortilla strips!
For the soup
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 pound lean ground turkey
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups fire roasted or grilled corn (I used the frozen fire roasted from Trader Joe's)
- 1 14.5) ounce can fire roasted diced tomatoes
- 1 quart low sodium chicken broth
- 1/4 cup cilantro, chopped
- 1 avocado, diced or sliced
- plain Greek yogurt or sour cream for serving
- lime wedges for serving
- jalapeño slices for serving
For the tortilla strips
- 5 corn tortillas, halved and then sliced into ¼-1/2'' strips
- 2 cups canola oil
- sea salt, cumin, and chili powder for sprinkling
Heat a large dutch oven or soup pot to medium-high heat and add the olive oil. Once hot, add the onion, garlic, and red bell pepper and sauté for 3-4 minutes or until they've softened a bit and have become translucent.
Add the turkey, chili powder, cumin, smoked paprika, salt, and pepper and cook for 5-6 minutes or until turkey is cooked through.
Add the corn, tomatoes, and chicken broth and bring to a boil. Once boiling, reduce to medium and simmer for 20 minutes.
While soup is simmering, make the tortilla strips. Heat oil in a medium saucepan until shimmering and hot. Fry tortilla strips in batches, about 30 seconds to 1 minute per batch or until golden and crispy. Drain on paper towels. While they're still hot, season the strips with a pinch of salt, cumin, and chili powder.
To serve soup, place a handful of tortilla strips in the bottom of the bowl, then ladle the soup over them. Top with a dollop of sour cream, avocado, cilantro, jalapenõ slices, extra tortilla strips, and a squeeze of lime.