Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile
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This is one of my all-time favorite soups, because it has so many flavors and textures and is both comforting and warming, but not overly rich and heavy. The base contains a hefty amount of smoky chile powder and garlic, and plenty of tangy lime zest and juice plus fire-roasted tomatoes. Add some shredded turkey meat and fresh cilantro and you have a one-pot meal.
But as amazing as the base of the soup tastes, the true delight comes in the myriad toppings you can add to the soup. Crunchy tortilla chips, fresh crumbles or gooey shredded cheese, roasted chopped poblano peppers, cool creamy chunks of avocado, lime wedges--you are really only reined in by your imagination.
Once you make the soup and before you embellish it with all the toppings, you can store it in quart-sized containers in the freezer for a quick and easy weeknight meal.
Mexican Turkey Tortilla Soup with Lime and Chile
Makes 6 servings
- 1 tbsp olive oil
- 1 small yellow onion, halved and thinly sliced
- 3 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1 tbsp chili powder
- 1 tsp ground cumin
- Finely grated zest and juice of 1 lime
- 1 (15 oz) can fire-roasted diced tomatoes, with juices
- 5–6 cups turkey stock or low-sodium chicken broth
- 2 cups shredded cooked turkey meat
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Diced avocado, crumbled queso fresco or feta cheese, tortilla chips, and/or lime wedges
- In a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. Add the turkey and cilantro and simmer until warmed through.
- Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.