Turkey Tortilla Soup Food

TURKEY TORTILLA SOUP

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.

TURKEY TORTILLA SOUP

Steps:

• Saute onion in olive oil in 5 quart saucepan over medium heat until translucent.
• Stir in chilies and taco seasoning; cook 1 minute.
• Stir in tomatoes and broth; bring to a boil.
• Add corn and turkey.
• Reduce heat to low and simmer 5-10 minutes.
• Add cilantro.
• Spoon into bowls and top with tortilla chips and cheese.

TIM'S TURKEY TORTILLA SOUP

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.

FIESTA TURKEY TORTILLA SOUP

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.

TURKEY TORTILLA SOUP

Steps:

• Place chili powder in heavy medium saucepan. Stir over low heat just until fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase heat and bring to boil. Add succotash, turkey, 1/3 cup corn chips and minced chili. Simmer until vegetables are tender, about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips.

WEEKNIGHT TURKEY TORTILLA SOUP

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.

TURKEY TORTILLA SOUP

Steps:

• 1. In a 5 qt. saucepan, over medium heat, saute onion in oil 3-4 minutes or until soft.
• 2. Stir in chile, cook 1 minute. (If you can get fresh or frozen green chile that is best. If not, use four 7 oz cans of chopped.)
• 3. Add tomatoes.
• 4. Stir in taco seasoning packet.
• 5. Add turkey.
• 6. Add broth.
• 7. Add corn.
• 8. Reduce heat to simmer until soup is hot and bubbly.
• 9. Add cilantro.
• 10. To serve, spoon soup into bowls. Top with tortilla chips and grated cheese.