Southwest Tortilla Soup

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 369kcal

Ingredients

  • 3 tbsp Extra-virgin olive oil
  • 1/4 cup Onion diced
  • 1/2 cup Celery diced
  • 1/2 cup Carrots diced
  • 1/4 cup Red bell pepper diced
  • 2-3 cloves Garlic minced
  • 1/2 lb Ground turkey
  • 1 cup Canned diced tomato
  • 1 tbsp Tomato Paste
  • 4 cups Chicken broth
  • 1 cup Red kidney beans rinsed
  • 2 tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1 Tbsp Chili powder
  • 1 Whole wheat tortilla cut into 1 inch strips
  • 1 Cup Mexican cheese blend
  • 1 tbsp Fresh cilantro chopped, plus more for garnish
  • sliced Jalapeño pepper optional
US Customary - Metric

Instructions

  • Heat 2/3 of the oil in a pot over medium heat.
  • Add onion, celery, carrots, bell pepper, garlic, turkey, and cook until the vegetables soften and the turkey browns, about 5-6 minutes.
  • Stir in the diced tomatoes, tomato paste, chicken broth, beans, cumin, oregano, and chili powder. Cover with a lid and bring to a simmer for 20 minutes.
  • 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 the cheese and cilantro into the soup.
  • Top the soup with tortilla strips, cilantro and jalapeno (if using).

Nutrition

Calories: 369kcal | Carbohydrates: 21g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1343mg | Potassium: 847mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3977IU | Vitamin C: 38mg | Calcium: 281mg | Iron: 4mg

Southwest Tortilla Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 369 kcal

Ingredients
 
 

  • 3 tbsp Extra-virgin olive oil
  • 1/4 cup Onion diced
  • 1/2 cup Celery diced
  • 1/2 cup Carrots diced
  • 1/4 cup Red bell pepper diced
  • 2-3 cloves Garlic minced
  • 1/2 lb Ground turkey
  • 1 cup Canned diced tomato
  • 1 tbsp Tomato Paste
  • 4 cups Chicken broth
  • 1 cup Red kidney beans rinsed
  • 2 tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1 Tbsp Chili powder
  • 1 Whole wheat tortilla cut into 1 inch strips
  • 1 Cup Mexican cheese blend
  • 1 tbsp Fresh cilantro chopped, plus more for garnish
  • sliced Jalapeño pepper optional

Instructions
 

  • Heat 2/3 of the oil in a pot over medium heat.
  • Add onion, celery, carrots, bell pepper, garlic, turkey, and cook until the vegetables soften and the turkey browns, about 5-6 minutes.
  • Stir in the diced tomatoes, tomato paste, chicken broth, beans, cumin, oregano, and chili powder. Cover with a lid and bring to a simmer for 20 minutes.
  • 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 the cheese and cilantro into the soup.
  • Top the soup with tortilla strips, cilantro and jalapeno (if using).

Nutrition

Calories: 369kcalCarbohydrates: 21gProtein: 26gFat: 21gSaturated Fat: 7gTrans Fat: 1gCholesterol: 58mgSodium: 1343mgPotassium: 847mgFiber: 5gSugar: 5gVitamin A: 3977IUVitamin C: 38mgCalcium: 281mgIron: 4mg
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