Ingredients
Turkey Tortilla Soup:
- 1 large dried pasilla chile (or dried ancho chile), stemmed and seeded
- 1 tablespoon olive oil
- 1 small white or yellow onion, peeled and diced
- 3 large cloves garlic, minced
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups shredded cooked turkey
- 4 cups good-quality chicken or vegetable stock
- 1/4 teaspoon dried oregano
- Fine sea salt and freshly cracked black pepper, to taste
- Juice of 1 small lime, plus more to taste
- Toppings: sliced avocado, crumbled queso fresco or shredded cheese, fresh cilantro, extra lime wedges
Crispy Tortilla Strips:
- 4 small corn tortillas
- Neutral oil (such as vegetable or canola), for frying
- Fine sea salt, to sprinkle
Instructions
- Toast the chile: Carefully toast the dried pasilla or ancho chile by holding it with tongs about an inch over a gas flame, turning for a few seconds until blistered and fragrant. Alternatively, for electric stoves, heat a dry skillet over medium-high heat and press the chile down for a few seconds on each side until blistered and aromatic. Transfer the toasted chile to a blender or food processor and set aside.
- Sauté the veggies: Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1–2 minutes until fragrant. Using a slotted spoon, transfer the onion and garlic to the blender with the toasted chile.
- Blend the broth: Add the fire-roasted diced tomatoes along with approximately 1 cup of the chicken or vegetable stock to the blender. Blend until the mixture is completely smooth and no large chile pieces remain.
- Simmer: Pour the blended mixture back into the stockpot. Add the remaining stock, rinsed black beans, shredded turkey, and dried oregano. Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 5 to 10 minutes to allow the flavors to meld together.
- Prepare the add-ins: While the soup simmers, slice the corn tortillas into thin strips. Heat about 1/4 inch of neutral oil in a skillet over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes per side, or until crisp and golden brown. Transfer the fried strips to a paper towel–lined plate and sprinkle with fine sea salt.
- Season: Squeeze the juice of one small lime into the soup and stir well. Taste the broth and adjust the seasoning with more salt, freshly cracked black pepper, or lime juice as desired.
- Serve: Ladle the hot turkey tortilla soup into bowls and top generously with crispy tortilla strips. Add your favorite toppings such as sliced avocado, crumbled queso fresco or shredded cheese, fresh cilantro, and extra lime wedges. Serve immediately and enjoy!
Notes
- If you do not have pasilla or ancho chile, you can substitute with dried guajillo chile for a similar smoky flavor.
- For a vegetarian version, omit turkey and use vegetable stock; adding extra beans or vegetables can boost heartiness.
- To make the soup spicier, add a pinch of cayenne pepper or some chopped fresh jalapeño while blending.
- Leftover soup can be cooled and refrigerated for up to 3 days or frozen for up to 1 month.
- Use homemade chicken stock if possible for richer flavor, or a good-quality store bought alternative.
- When frying tortilla strips, maintain oil temperature to avoid excess oil absorption; drain on paper towels thoroughly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
