OKAY. All of my best posts are brought to you by my mom. SERIOUSLY, moms are the best. They are like super woman! Among many other talents, my mom cooks wonderfully.
Mom turned all of the leftover Thanksgiving Turkey and Ham into two of the yummiest meals! SERIOUSLY. I didn’t get a picture of the Hawaiian roll Ham and swiss cheese sandwiches, because we literally inhaled them, but you can find the recipe on Just a Pinch. They’re really good, trust me!
Then mom made a tortilla soup with the leftover Turkey that was also super yummy and PERFECT for the current weather. Found on Averie Cooks. SO GOOD. Enjoy 🙂
Easy 30-Minute Homemade [Turkey] Tortilla Soup
The soup has slightly spicy broth with [turkey], corn, black beans, juicy tomatoes, creamy avocado, and addictively good tortilla strips. It’s ready in 30 minutes, easy, hearty, comforting, and better than restaurant versions. Make sure to salt your soup to taste. It makes enough to stash half in the freezer for those nights when you just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect.
YIELD: about 10 cups
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
- 4 garlic cloves, peeled and finely minced
- 32 ounces (4 cups) low-sodium chicken broth
- two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
- one 15-ounce can black beans, drained and rinsed
- 2 cups shredded [leftover turkey]
- 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1/3 cup fresh cilantro leaves, finely minced
- diced avocado for serving, optional for serving
- shredded cheese, optional for serving
- sour cream, optional for serving
- Soup – To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, tomatoes and juice, black beans, [turkey], corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
- Add the cilantro and boil 1 minute.
- Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and [turkey] are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
- Ladle soup into bowls, top with tortilla [chips] to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.