Turkey Tortilla Soup

Delicious year-round, this Mexican-inspired soup featuring healthy, delicious turkey is especially warm and comforting during colder weather.
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Ingredients

32 slices turkey, chopped

½ cup olive oil

4 onions, diced

8 stalks celery, diced

4 poblano peppers, diced

8 cloves, garlic, minced

5 tablespoons, ground cumin

2 teaspoons salt

2 teaspoons pepper

8 quarts reduced-sodium chicken broth

16 cups diced butternut squash (about 5 – 6 squash total)

2 cans (28 ounces each) diced tomatoes

2 cans (12 ounces each) chipotles in adobo sauce, finely chopped

1 cup lime juice

Avocado, halved, pitted and sliced, to garnish

Crispy tortilla strips, to garnish

Grated Parmesan cheese, garnish

Fresh cilantro leaves, to garnish

Sour cream, to garnish

Directions

Step 1

Heat oil in a large soup pot (40 quart) set over medium heat. Cook onion, celery, poblano and garlic for 3 – 5 minutes or until slightly softened. Stir in cumin, salt and pepper. Cook for 1 – 2 minutes or until fragrant.

Step 2

Stir in broth, squash, tomatoes and chipotle; bring to a boil. Stir in turkey. Reduce temperature to medium-low; cook for 15 – 20 minutes or until vegetables are tender. Stir in lime juice.

Step 3

Soup is ready for portioning. When serving, garnish with avocado slices, tortilla strips, Parmesan and fresh cilantro. Top with a dollop of sour cream.

Ingredients

32 slices turkey, chopped

½ cup olive oil

4 onions, diced

8 stalks celery, diced

4 poblano peppers, diced

8 cloves, garlic, minced

5 tablespoons, ground cumin

2 teaspoons salt

2 teaspoons pepper

8 quarts reduced-sodium chicken broth

16 cups diced butternut squash (about 5 – 6 squash total)

2 cans (28 ounces each) diced tomatoes

2 cans (12 ounces each) chipotles in adobo sauce, finely chopped

1 cup lime juice

Avocado, halved, pitted and sliced, to garnish

Crispy tortilla strips, to garnish

Grated Parmesan cheese, garnish

Fresh cilantro leaves, to garnish

Sour cream, to garnish

Additional Info

Product:
Daypart: Dinner, Lunch
Technique: Boil, Pan Fry
Prep Time: 40 Min
Servings: 32 Bowls