Spicy Turkey-Tortilla Soup Recipe - The Test Kitchen | Tasting Ta
Prep Time:
Cook Time:
40 minutes
Servings:
6 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • ¼ cup roughly chopped cilantro stems, plus ½ cup cilantro leaves for serving
  • 2 garlic cloves, smashed
  • ½ teaspoon ground coriander, divided
  • ½ teaspoon ground cumin, divided
  • ½ teaspoon dried oregano, divided
  • 2¼ teaspoons kosher salt, divided
  • 6 cups low-sodium chicken broth
  • ¼ teaspoon cayenne pepper
  • Two 6-inch corn tortillas
  • Nonstick cooking spray
  • 3 cups cooked, shredded turkey breast
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 jalapeño, thinly sliced into rings
  • ½ avocado, peeled and chopped into small pieces
  • 1 lime, cut into wedges
Directions
  1. Preheat the oven to 375°. In a large pot set over medium heat, add the oil and heat 1 minute. Add the onion and carrot and cook, stirring occasionally, until tender and soft, about 10 minutes. Stir in the cilantro stems, garlic, ¼ teaspoon ground coriander, ¼ teaspoon ground cumin, ¼ teaspoon dried oregano and 2 teaspoons salt. Cook until the garlic is fragrant, about 1 minute, then pour in the chicken broth and bring to a boil. Reduce the heat to medium-low and gently simmer for 20 minutes.
  2. While the soup is simmering, make the tortilla strips. In a small bowl, combine the remaining ¼ teaspoon coriander, ¼ teaspoon cumin, ¼ teaspoon oregano, ¼ teaspoon salt and the cayenne. Place the tortillas on a cutting board and lightly coat each side with nonstick cooking spray. Sprinkle both sides of the tortillas with the spice mixture, then slice into ⅛- to ¼-inch-thick strips. Place the strips on a rimmed baking sheet and bake in the oven until crisp, stirring midway through, for 8 to 10 minutes.
  3. Strain the broth into a bowl, discard the solids and return the broth to the pot. Add the shredded turkey and cook over medium heat until the turkey is warmed through, 5 to 8 minutes. Divide the soup between bowls and add some scallion, jalapeño, avocado, cilantro leaves and tortilla strips to each bowl. Serve with a lime wedge. Calories per Serving: 176; Sodium: 1230mg; Total Carbohydrate: 10g; Fiber: 3g; Fat: 6g