Best Fiesta Turkey Tortilla Soup Recipes

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FIESTA TURKEY SOUP



Fiesta Turkey Soup image

Make and share this Fiesta Turkey Soup recipe from Food.com.

Provided by agileangus

Categories     Low Cholesterol

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

6 corn tortillas
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 (15 ounce) can fat-free refried beans
1 (28 ounce) can diced tomatoes
1 (14 ounce) can diced tomatoes and green chilies
2 tablespoons chipotle peppers
4 cups chicken broth
4 cups cooked turkey, chopped
2 tablespoons chopped cilantro
sour cream
shredded cheese

Steps:

  • Preheat oven to 350 degrees. Cut tortillas into thin strips and arrange in single layer on baking sheet coated with non-stick spray. Bake 15 minutes or until browned, turning every 5 minutes. Cool.
  • In Dutch oven, saute onion and garlic in oil over medium heat for 5 minutes. Add refried beans and next 5 ingredients, stirring until smooth. Bring to boil. Reduce heat to low; simmer 15 minutes.
  • Stir in cilantro. Serve with sour cream, cheese and tortilla strips.

Nutrition Facts : Calories 178.1, Fat 4.6, SaturatedFat 1, Cholesterol 35.5, Sodium 578.8, Carbohydrate 15.2, Fiber 3.4, Sugar 2.7, Protein 18.9

TURKEY TORTILLA SOUP



Turkey Tortilla Soup image

Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon chili powder
2 cloves garlic, thinly sliced
1 medium onion, chopped
1 chipotle chile in adobo sauce, minced
Kosher salt
4 cups homemade turkey stock or low-sodium chicken broth
One 15-ounce can diced tomatoes
2 cups corn tortilla chips, broken into bite-size pieces
1 cup corn kernels, fresh or thawed frozen
2 cups shredded cooked turkey
Juice from 2 limes
1/4 cup shredded Mexican blend cheese
1/2 cup fresh cilantro leaves
1 small avocado, diced, optional

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
  • Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.

TURKEY TORTILLA SOUP



Turkey Tortilla Soup image

What to do with all that leftover turkey?! Shred it up and put it into these delicious bowls of Turkey Tortilla Soup with the most delicious fried tortillas on top.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 18

2 teaspoons olive oil
1 onion, roughly chopped
3-4 cloves garlic, roughly chopped
1 jalapeno pepper, stem and seeds removed and roughly chopped
kosher salt and freshly cracked black pepper
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/2 teaspoon ground chipotle pepper
1 14-ounce can fire roasted tomatoes and green chiles
3 cups chicken stock
15 ounces black beans, drained
1 cup frozen corn
2 cups leftover Shredded Turkey
Shredded Cheese
Limes
Avocado
Cilantro
2 small Old El Paso™ Flour Tortilla, cut into strips

Steps:

  • Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
  • Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
  • Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
  • To make the tortilla strips: In a small skillet, heat about 1/4 cup of vegetable oil over medium high heat. Once hot, add the Old El Paso™ tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.

Nutrition Facts : ServingSize 1 Serving

TIM'S TURKEY TORTILLA SOUP



Tim's Turkey Tortilla Soup image

An easy and delicious spicy soup made with ground turkey breast. Control the spice level by the picante sauce you use (we like medium). Also works well with ground pork.

Provided by JUSTINB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 pound ground turkey breast
2 (14 ounce) cans chicken broth
1 (20 ounce) jar picante sauce
¼ cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil
½ cup crushed tortilla chips, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
  • Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 6.9 g, Cholesterol 51.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 1.8 g, Sodium 1233.3 mg, Sugar 3.5 g

TORTILLA SOUP



Tortilla Soup image

Provided by Sandra Lee

Categories     main-dish

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon canola or vegetable oil
1 cup diced red onion
1 1/4 pounds ground turkey breast
4 cups chicken stock
1 teaspoon crushed garlic
1 (4-ounce) can diced green chiles
3/4 cup tomato puree
1 tablespoon enchilada sauce mix (recommended: Lawry's)
1 avocado, pit removed, flesh chopped
1 cup shredded Mexican-cheese blend
3/4 cup crushed baked blue corn chips (recommended: Guiltless Gourmet)
1/4 cup sour cream
1/4 cup finely chopped fresh cilantro leaves

Steps:

  • Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
  • Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro.

WEEKNIGHT TURKEY TORTILLA SOUP



Weeknight Turkey Tortilla Soup image

This is now my family's most requested soup-so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. -Gail Lucas, Olive Branch, Mississippi

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (3 quarts).

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, minced
6 cups reduced-sodium chicken broth
1 can (15 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
1 envelope reduced-sodium taco seasoning
2 cups cubed cooked turkey
2 cups frozen corn (about 10 ounces), thawed
1/3 cup minced fresh cilantro
Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado and lime wedges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 846mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

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