My Turkey Tortilla Soup Recipe

Name: My Turkey Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 large onion, finely diced; 1 anaheim chili, diced; 1 jalapeno pepper, minced; 2 tablespoons minced garlic; 4 teaspoons new mexico chile powder; 1 teaspoon cumin; ¼ teaspoon black pepper; ⅛ teaspoon cayenne; 2 lbs smoked turkey legs; 1 (15 ounce) can diced tomatoes; 1 (15 ounce) can tomato sauce; 1 tablespoon Worcestershire sauce; 32 ounces fat-free low-sodium chicken broth; 1 (16 ounce) packagefrozen southwest mixed vegetables; reduced fat corn tortilla chips; diced avocado; lime wedge; sour cream; minced scallion

Servings: persons

1 teaspoon olive oil
1 large onion, finely diced
1 anaheim chili, diced
1 jalapeno pepper, minced
2 tablespoons minced garlic
4 teaspoons new mexico chile powder
1 teaspoon cumin
¼ teaspoon black pepper
⅛ teaspoon cayenne
2 lbs smoked turkey legs
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
32 ounces fat-free low-sodium chicken broth
1 (16 ounce) packagefrozen southwest mixed vegetables
reduced fat corn tortilla chips
diced avocado
lime wedge
sour cream
minced scallion

1
Heat a large pot over medium heat, and lightly coat the bottom with cooking spray and add the olive oil.
2
When the oil is hot add in the onions, garlic, chiles and turkey legs.
3
Saute for about 5 minutes.
4
Add in spices, diced tomatoes, tomato sauce, chicken broth, and worchesterchire sauce.
5
Simmer over medium low heat for 30 minutes.
6
Remove turkey legs and set aside to cool.
7
Meanwhile add in frozen vegetable mix and let the soup continue to simmer over medium low heat for 5-10 minutes.
8
Shred meat from the legs and add back into the pot, discarding bones.
9
Serve using the following method:.
10
Crush 4-6 tortila chips and place in the bottom of bowl.
11
Top with a ladle or two of soup.
12
Add about a quarter of an avocado, a spritz of lime, a dollop of sour cream, and a sprinkle of scallions and serve.

860

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 large onion, finely diced, 1 anaheim chili, diced, 1 jalapeno pepper, minced, and more.

Yes, My Turkey Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Turkey Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions