It's the day after Thanksgiving and if you need something light & spicy to get you moving after that turkey snooze, I've got you covered with this Turkey Tortilla Soup.
Happy Black Friday Shopping or Christmas Movie Watching! I'm heading very far into the wilderness (Home Depot) to get a Christmas tree!
Turkey Tortilla Soup:
2 tablespoons vegetable oil
1 yellow onion, diced
2 jalapenos, finely diced
1 tablespoons cumin
2 tablespoons chili powder
2 tablespoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 - 1 teaspoon cayenne pepper, to taste
4 cloves garlic, minced
2 tablespoons tomato paste
6 cups low-sodium chicken broth
One (14.5oz) can diced tomatoes
One (14.5oz) can black beans, rinsed and drained
leftover turkey, shredded
2 limes, juiced, plus wedges for garnish
Salt and black pepper, to taste
for the toppings:
fresh cilantro leaves, chopped
corn tortillas, sliced and fried
avocado, pitted and sliced
cheese, shredded (cheddar, pepper jack or Monterrey!)
In a large saucepan heat the vegetable oil. Add the onions and cook for a few minutes over medium low heat. Once the onions have softened, add the jalapeños and cook for another minute.
Add cumin, chili powder, oregano, garlic powder, onion powder, cayenne pepper, and garlic. Cook for a minute and then add tomato paste. Let this all cook together for a few minutes.
Pour the chicken broth and tomatoes into the pot and bring to a boil. Once at a boil lower heat to simmer and cook for 20 to 25 minutes.
Add the beans and the cooked & shredded turkey to the soup and allow to warm through.
When ready to serve add lime juice, salt, pepper to the pot and taste.
Ladle soup into serving bowl and top with a lime wedge, cilantro, fried tortilla strips, avocado slices, cheese, and sour cream.
***NOTE: Do you have cooked leftover rice?? If I've got it already cooked, I throw it in with the beans and cooked turkey to make this soup a little heartier.