Tortilla Soup with Chorizo & Turkey Meatballs

By Shelly17

Ingredients

• 2 teaspoons olive oil
• 1 cup prechopped onion
• 3/4 cup chopped seeded poblano pepper
• 1 ounce smoked Spanish chorizo, finely chopped
• 4 cups unsalted chicken stock (such as Swanson)
• 1 (14.5-ounce) can unsalted diced tomatoes, drained
• 2 corn tortillas, chopped
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 12 ounces 93% lean ground turkey
• 1 large egg
• Cooking spray
• 3/4 cup frozen corn kernels
• 1/4 cup chopped fresh cilantro

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion, poblano, and chorizo; sauté 2 minutes. Add stock and tomatoes; bring to a simmer. Stir in tortillas.

2. Combine 1/4 teaspoon salt, garlic powder, and next 4 ingredients (through egg). Shape turkey mixture into 12 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs; cook 4 minutes, browning on all sides. Add meatballs, remaining 1/4 teaspoon salt, and corn to stock mixture, and simmer 5 minutes. Top with cilantro.