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Turkey Tortilla Soup

Sopa de Tortilla con Pavo
Have leftover turkey? Make turkey soup with vegetables and crisp strips of fried tortillas. It's a meal in a bowl.
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Ingredients

Makes 4 servings

  • 4 corn tortillas cut into thin strips ¼ inch wide and fried (Fried Corn Tortilla Chips and Strips)
  • ½ medium white onion chopped
  • 2 medium garlic cloves finely chopped
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ¼ teaspoon dried marjoram
  • 4 cups turkey broth from Basic Cooked Turkey Breast
  • 1 tablespoon tomato paste
  • 1 to 2 teaspoons pasilla or ancho chili powder
  • ¼ pound thin green beans cut into 1-inch pieces
  • 2 medium carrots peeled and thinly sliced crosswise
  • 1 cup shredded or diced turkey meat
  • ¼ teaspoon salt or to taste
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges

Instructions

  • Fry the tortilla strips until crisp and light brown.
  • Drain on paper towels.
  • Add 1 tablespoon of the frying oil to a large saucepan and cook the onion and garlic until they begin to brown, 3 to 4 minutes.
  • Add the oregano, marjoram, broth, tomato paste, and ground chile.
  • Bring to a boil over medium-high heat.
  • Add the beans and carrots.
  • Cook, over medium heat, until the vegetables are tender, about 12 minutes.
  • Add the turkey and salt.
  • Cook until the soup is completely heated through, 4 to 5 minutes.
  • Divide the tortilla strips among 4 soup bowls.
  • Ladle the hot soup into the bowls.
  • Garnish with cilantro.
  • Serve with lime wedges.
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Course; Soup / Torttilla / Turkey
Cuisine; Mexican