If you have any leftover turkey from Thanksgiving, I have a great recipe idea. This Tortilla Soup recipe is my newest favorite, and it’s a perfect way to use up your turkey leftovers. I served it tonight, and I couldn’t stop eating it. If you don’t have any turkey leftovers, feel free to use cooked chicken (or a rotisserie chicken is perfect if you’re in a hurry). You can also make this a vegetarian recipe by substituting vegetable broth for chicken broth, omitting the turkey and using an entire can of black beans. My 3 kids loved this soup, and they told me it is the best tortilla soup they have ever tried. I took this as a sincere compliment and good endorsement! I hope you had a great Thanksgiving holiday! It was so nice to be with my family and catch up on some rest. I ran a 10K “Turkey Run” on Thursday, and I placed 5th in my age division. I’ll take it! Here is to a great week ahead!
1 tablespoon canola or olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
6 cups chicken broth, low-sodium canned
1 cup corn kernels (I used frozen, thawed corn)
1 ripe tomato, chopped
1 cup shredded cooked turkey or chicken
1/4 cup freshly squeezed lime juice (about 2 limes)
1 cup low-sodium canned black beans (optional)
1/2 cup cilantro leaves
Tortilla strips, fresh avocado slices
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, and chili powder and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
2. Stir in the tomato, chicken, lime juice and black beans, if desired, and cook 5 to 7 minutes more. Add cilantro and divide the soup among bowls. Top with cilantro, tortilla strips and avocado, if desired.