Tortilla Soup

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 339kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil plus a little for the tortilla
  • 2 tbsp Red onion diced
  • 3 cloves Garlic minced
  • 1/4 lb Ground turkey
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Chili powder
  • 2 tsp All-purpose flour
  • 3.5 cups Chicken broth
  • 1/4 cup Wild rice
  • 1/2 cup Black beans rinsed
  • 1/2 cup Corn
  • 1 Whole wheat tortilla cut into 1 inch strips
  • 1/2 tbsp Fresh cilantro chopped, plus more for garnish
  • sliced Jalapeño pepper optional
US Customary - Metric

Instructions

  • Heat a pot on medium heat. Once hot, add in the oil. Saute the onion and garlic until soft, crumble in the turkey, and brown while breaking up into smaller pieces until no longer pink. Stir in the cumin, oregano, chili powder, and flour. Season with salt and pepper.
  • Stir in the chicken broth, rice, beans, and corn. Cover with a lid and bring to a simmer until the rice is tender.
  • In the meantime preheat the oven broiler over low heat. Drizzle the remaining oil over the tortilla strips. Season well with salt and pepper and toss together. Spread out on a foil-lined baking sheet and place under the broiler mixing around every couple minutes until they are crispy and golden brown. Then set aside.
  • Taste and adjust the seasoning of the soup as needed. Remove from the heat, stir in the cilantro.
  • Top the soup with tortilla strips, cilantro and jalapeno (if using).

Nutrition

Calories: 339kcal | Carbohydrates: 40g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1410mg | Potassium: 932mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1059IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 4mg

Tortilla Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 339 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil plus a little for the tortilla
  • 2 tbsp Red onion diced
  • 3 cloves Garlic minced
  • 1/4 lb Ground turkey
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Chili powder
  • 2 tsp All-purpose flour
  • 3.5 cups Chicken broth
  • 1/4 cup Wild rice
  • 1/2 cup Black beans rinsed
  • 1/2 cup Corn
  • 1 Whole wheat tortilla cut into 1 inch strips
  • 1/2 tbsp Fresh cilantro chopped, plus more for garnish
  • sliced Jalapeño pepper optional

Instructions
 

  • Heat a pot on medium heat. Once hot, add in the oil. Saute the onion and garlic until soft, crumble in the turkey, and brown while breaking up into smaller pieces until no longer pink. Stir in the cumin, oregano, chili powder, and flour. Season with salt and pepper.
  • Stir in the chicken broth, rice, beans, and corn. Cover with a lid and bring to a simmer until the rice is tender.
  • In the meantime preheat the oven broiler over low heat. Drizzle the remaining oil over the tortilla strips. Season well with salt and pepper and toss together. Spread out on a foil-lined baking sheet and place under the broiler mixing around every couple minutes until they are crispy and golden brown. Then set aside.
  • Taste and adjust the seasoning of the soup as needed. Remove from the heat, stir in the cilantro.
  • Top the soup with tortilla strips, cilantro and jalapeno (if using).

Nutrition

Calories: 339kcalCarbohydrates: 40gProtein: 24gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 31mgSodium: 1410mgPotassium: 932mgFiber: 7gSugar: 4gVitamin A: 1059IUVitamin C: 33mgCalcium: 81mgIron: 4mg
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