Turkey Tortilla Soup

By cindygwest

An easy Southwestern flavored soup recipe to use up leftover turkey. Skip making turkey broth when you can use good quality chicken stock.

Ingredients

• 2 tablespoons Schnucks canola oil
• 1 small yellow onion, chopped (about 3/4 cup)
• 1 large carrot, finely chopped (about 1/2 cup)
• 1 celery rib, finely chopped (about 1/2 cup)
• 2 garlic cloves, crushed with press (about 2 teaspoons)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1 (32-ounce) container chicken stock
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
• 1 1/4 pounds roasted turkey, chopped into 1/2-inch pieces (about 3-1/2 cups)
• 1/2 cup whipping cream
• 1/2 cup finely shredded Cheddar Jack cheese (optional)

Preparation

Step 1

In 5- to 6-quart heavy stockpot, heat oil over medium-high heat. Add onion, carrot, celery and garlic. Cook 3 to 4 minutes or until onion is soft, stirring occasionally. Add coriander, cumin, chili powder, paprika and cayenne pepper and stir until well combined; cook 2 to 3 minutes or until heated through.

Stir in stock, tomatoes with their juice and tortillas. Heat to boiling; reduce heat to medium-low, cover and cook 15 to 20 minutes or until soup thickens and tortillas dissolve, stirring occasionally. Add turkey and cook 5 minutes longer or until heated through. Remove from heat and stir in cream. Ladle into warm bowls; sprinkle with cheese, if desired.