Turkey Tortilla Soup

Ground turkey seasoned with cumin, black pepper, cayenne pepper, coriander and garlic simmered in a vegetable broth with blended tortillas and sprinkled with roasted corn, black beans, and tomatoes. Finished with fresh cilantro, sour cream, and crispy tortilla strips.

4-6 Servings
20 mins Prep Time
50 mins Total Time

Ingredients

1.25 lb ground turkey
2 tablespoons vegetable oil, divided
2 corn on the cob
2 cups sliced flour tortillas
3 cups vegetable broth, divided
1 ½ teaspoons ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon garlic powder
1 tablespoon kosher salt
1 (15oz) can black beans, drained
2 cups freshly diced tomatoes

Step 1

Heat 1 tablespoon of oil in a large stock pot (8 quart) and sear the corn in the pot on all sides. Remove and cool before removing off the cob.
Step 2

In the same pot, quickly toast the tortilla strips in the pot and add 1 ½ cups of stock to soften the tortilla. Pour into a stand blender and pulse until incorporated well. Set aside.
Step 3

Heat 1 tablespoon of oil in the same pot and cook the turkey seasoned with cumin, black pepper, cayenne, coriander, garlic powder and salt for 10 minutes. Add in the seared corn kernels, beans and tomatoes, continuing cooking for 10 minutes. Stir in the remaining broth and bring to a boil. Stir in the tortilla broth, continue cooking for 5 minutes.
Step 4

Serve with garnishes.