Turkey Tortilla Soup...what a tasty and healthy soup! This soup was so delicious, that there was no question about whether or not leftovers should be served. Actually, seeing the bottom of the pan was disappointing!
Living in California, Mexican cuisine is just a regular part of our rotation. I love the flavors, the spices, the spiciness...just about everything. Now, can I make really authentic dishes? Well, sometimes, it all depends. Is this soup authentic? Probably not. For authenticity I do refer to Rick Bayless, my favorite source for Mexican cooking. Did I refer to Rick for this recipe, no. But, I did use his technique for preparing the tortilla strips.
Today is Soup Swapper Saturday and our theme is Mexican Soups! I am really looking forward to each participant's post today...I so love Mexican cuisine. Our hostess today is Karen at Karen's Kitchen Stories. Thank you, Karen, for selecting such a great theme!!
The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
Turkey Tortilla Soup
adapted from Food and Wine
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 2 red bell peppers, small dice
- 1 clove garlic, minced
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon unsweetened cocoa powder
- 3/4 teaspoon Mexican oregano
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper (I used the smaller amount and adjusted for our tastes.)
- 1/2 teaspoon Kosher salt
- 1 pound ground turkey
- 4 cups chicken stock
- 2 cans black beans, rinsed and drained
- 1 cup fresh or frozen corn kernels
- 2 limes, cut into wedges
- 1 avocado diced
- 2 Tbsp chopped fresh cilantro