RecipeTurkey Tortilla Soup

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
6 people
“I love to serve this flavorful soup with a squeeze of lime, some avocado slices, and a handful of tortilla chips.” – Simply Gluten Free Magazine
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Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded, deveined and minced
- Kosher or fine sea salt
- 4 cloves garlic, minced
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 6 cups gluten-free chicken broth
- 3-4 cups shredded cooked turkey or chicken
- 1 (12-ounce) bag Xochitl corn tortilla chips
- Juice of 2 large or 3 small limes
- ½ bunch cilantro, leaves coarsely chopped, plus more for garnish
- Black pepper
- 1 avocado, sliced
- Lime wedges, for serving
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Instructions
- Heat the oil in a large stock pot or Dutch oven over medium-high heat. Add the onion, jalapeño and a pinch of salt. Cook, stirring occasionally for 5 minutes or until the onions soften.
- Add the garlic, cumin, oregano and coriander. Cook, stirring, for another 30 seconds.
- Add the canned diced tomatoes and green chiles, raise the heat to high and scrape off any brown bits at the bottom of the pot.
- Add the chicken broth and bring to a boil, then cover, reduce heat and simmer for 10 minutes.
- Crush enough of the tortilla chips to make 1½ cups. Add to the soup along with the turkey. Simmer uncovered for 5 minutes or until the turkey is hot and the tortilla chips have softened and thickened the soup slightly.
- Stir in the lime juice and cilantro; taste and season with more salt and pepper if needed.
- Serve the soup garnished with more tortilla chips, cilantro leaves, avocado slices and lime wedges.
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