RecipeTurkey Tortilla Soup

Turkey Tortilla Soup in a bowl

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

  • 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
  • Instructions

    1. 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. 
    2. Add the garlic, cumin, oregano and coriander. Cook, stirring, for another 30 seconds. 
    3. 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. 
    4. Add the chicken broth and bring to a boil, then cover, reduce heat and simmer for 10 minutes.
    5. 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.  
    6. Stir in the lime juice and cilantro; taste and season with more salt and pepper if needed.
    7. Serve the soup garnished with more tortilla chips, cilantro leaves, avocado slices and lime wedges.