Turkey Tortilla Soup

Turkey leftovers (for use in Turkey Tortilla Soup)!

I’m just going to leave those two lovely words right there for you.

It’s Thanksgiving week and I can’t wait for the big day! This year, the holiday takes on special meaning for Minnesota’s turkey farmers, who experienced a horrific avian influenza outbreak last spring, and I witnessed first-hand the financial and emotional hardships this caused to so many farm families.

I am happy to report, however, that all the farms impacted by this terrible virus have either restocked their barns with new birds – or will be doing so soon. It’s time to get Minnesota’s turkey farmers back in business!

And it’s also time for all of us to gather with family and friends, enjoying a most amazing meal and giving thanks for the blessings we have.

Plus, there will be turkey leftovers.

See how I circled back to that?

Last week, I made this Turkey Tortilla Soup, adapted from a recipe on Iowa Girl Eats, with our turkey leftovers. It was full of flavor and spice, loaded with chunked turkey, and yet another fabulous soup for me to obsess about. 

We’re headed to the farm for Thanksgiving. My contribution to the dinner will be some kind of pumpkin pie or pumpkin dessert – I haven’t decided for sure but the Pumpkin Gingerbread Cheesecake with Salted Caramel Sauce from The Pioneer Woman is really calling my name. 😉 

Wishing you and your family a most amazing Thanksgiving holiday with plenty of delicious turkey on your table!  

Turkey Tortilla Soup

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Ingredients

  

• 1 Tablespoon vegetable oil
• 2-3 cups cooked turkey cut into bite-sized pieces
• 1 small onion chopped
• Homemade taco seasoning use entire recipe in notes below or 2 Tablespoons store-bought taco seasoning
• 1 Tablespoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 3 Tablespoons fresh cilantro chopped
• Pepper
• 1 can pinto beans drained and rinsed
• Juice of 1/2 lime
• 32 oz low-sodium chicken broth divided
• 2 Tablespoons all-purpose flour
• Toppings: tortilla chips sour cream, and shredded cheddar cheese

Instructions

 

• Heat oil in a large soup pot over medium heat.
• Add turkey and onion then sprinkle in taco seasoning, paprika, and salt.
• Stir well then cook until turkey is warmed through and onions are tender, about 5-7 minutes. Add cumin, chili powder, and cayenne pepper, then saute for one more minute.
• Add cilantro, pepper to taste, pinto beans, lime juice, and 3-1/2 cups chicken broth then simmer for 20 minutes, stirring occasionally.
• Combine remaining 1/2 cup chicken broth with flour in a small bowl.
• When soup is done simmering, drizzle in chicken broth/flour mixture, and simmer for 10 more minutes.
• Serve topped with crushed tortilla chips, sour cream, and shredded cheddar cheese, if desired

Notes

Homemade Taco Seasoning
2-1/2 teaspoons chili powder
3/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon regular or smoked paprika
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon red chili pepper flakes
1/8 teaspoon dried oregano

Adapted from Iowa Girl Eats

Tried this recipe?Let us know how it was!