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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!

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

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

Instructions

  1. 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.

  2. Add the turkey, chili powder, cumin, smoked paprika, salt, and pepper and cook for 5-6 minutes or until turkey is cooked through.

  3. Add the corn, tomatoes, and chicken broth and bring to a boil. Once boiling, reduce to medium and simmer for 20 minutes.

  4. 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.

  5. 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.