Turkey Tortilla Soup

 

• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 bell pepper, diced (red, yellow, orange, or green strips in combination if using leftovers)
• 1 cup turkey breast cooked and shredded (or however much you have leftover)
• 2 tablespoons chicken bouillon powder
• 4 cups water
• 1-15 ounce can corn, drained
• 1-15 ounce diced tomatoes (not drained)
• 1-15 ounce can black beans, drained
• ½ teaspoon cumin
• 1 ½ teaspoon chili powder
• 2 teaspoons minced garlic (from the jar in the refrigerator)
• 1 teaspoon died cilantro
• ¼ teaspoon black pepper

 Toppings:

• ½ red onion, diced
• Monterey jack cheese, shredded
• Tortilla strips (purchased or make your own)
• Cubes of avocados (optional)
• Sour cream (optional)

 

1. Sweat ½ of diced red onion and diced bell pepper(s) until slightly translucent. 
2. Add the shredded turkey breast, water, chicken bouillon powder, corn, black beans, diced tomatoes, cumin, chili powder, minced garlic, cilantro and black pepper. 
3. Cook on medium heat, stirring frequently. 

 

Homemade Tortilla Strips (or just buy some)

•  8 flour tortillas
• 2 tablespoons olive oil
• Garlic salt and pepper mixture

1.  Meanwhile, if you need to make your own tortilla strips, take 8 tortillas and cut into strips no longer than 2 inches long. 
2. Put 2 tablespoons olive oil in a ziplock.
3. Add ½ teaspoon garlic salt and pepper mixture.
4. Heat oven to 425 degrees.
5. Put parchment on a baking sheet.
6. Add the strips to the ziplock bag and close. 
7. Shake. 
8. Spread them on the baking parchment. 
9. Bake about 7 minutes. 
10. Turn the strips.
11. Bake about 3 more minutes, watching to see that they don’t over brown.

 Continue cooking the soup for about 45 minutes.

1. Ladle into soup bowls.
2. Top with Monterey cheese, rest of the raw crunchy diced red onion, and toasted tortilla strips. 
3. Top with Avocado, and sour cream if desired.