Fiesta Turkey Tortilla Soup Recipes

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.

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.

Steps:

• Preheat the broiler.
• Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
• Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
• Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
• Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
• Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.

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.

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.

Steps:

• Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink.
• Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.