Turkey Tortilla Soup

Inspired from a restaurant soup I ordered once, I came home and got to work on my own version of this wonderful recipe.  Great flavor combinations and full of veggies that the kids won’t even notice, this recipe is a home run!  Serve with sliced avocado, crispy tortilla strips (recipe follows), and shredded cheese and you may find yourself saying, “well hello there taste buds.”

Here’s What You Will Need

1 Pound of Ground Turkey

1 Medium Onion, chopped

2 Small Bell Peppers, chopped (use different colors for fun) – I used a red and a green this time around

2 Large Cloves of Garlic, minced (if you are put off by mincing your own, you can find pre-minced garlic in a jar in the produce section of most grocery stores)

3 T. Olive Oil

1 Jalapeño Pepper, seeds and ribs removed unless you want the extra spice (or you can cheat and use sliced deli style jarred Jalapeños because I’ll never tell)

1 Large Tomato, chopped

2 tsp. Condensed Turkey Bouillon – such as Better Than Bouillon Base (always check the label to see if the manufacturer has changed the ingredients and added sneaky gluten)

                           * Don’t have turkey base?  You can use gluten free chicken base in a pinch.

1 (15 Ounce) Can of Tomato Sauce

4 Cans of Water (that’s 8 cups)

The Juice of 1/2 of a Large Lime – or the juice of one full small lime (no need to go crazy measuring it)

1 Cup Frozen or Fresh Corn (I had leftover grilled corn that I shaved right off the cob for this soup)

2 tsp. Cumin

4 T. Chili Powder

1/2 C. Gluten Free Corn Grits, reserved (like Bob’s Red Mill – see picture)

Fresh Avocado Slices, Shredded Cheddar Cheese, Homemade Tortilla Strips (recipe at bottom), reserved

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In a large pot, heat oil over medium heat.  Add the onion, peppers, and ground turkey, stirring and cooking until the turkey is cooked through and no longer pink.

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Add the remaining ingredients except for the grits.  If you are chopping up a fresh jalapeño, wash your hands well afterwards or better yet, use gloves.  If using the jarred variety, these ones are my favorite (see picture below).

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Stir together all of the ingredients and increase the heat to bring the soup to a boil.  Reduce the heat and simmer, covered for 30 minutes.

Once the soup has simmered, pour in the grits while stirring and allow the soup to cook for an additional 5-6 minutes.

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Ladle into bowls and garnish with tortilla strips, avocado, and cheddar cheese if desired.

For Homemade Tortilla Strips:

Preheat the oven to 350 degrees and lightly grease and salt the bottom of a cookie sheet.

Slice corn tortillas into even strips, place on the prepared cookie sheet, and lightly grease and salt them again.

Bake in a preheated oven until crisp – about 10 minutes.

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IMG_0467 Yum!!

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