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


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.


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).


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.


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.


IMG_0467 Yum!!

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