Best 4 Tims Turkey Tortilla Soup Recipes
Indulge in the captivating flavors of "Tim's Turkey Tortilla Soup," a delectable dish sure to tantalize your taste buds and warm your soul. As the chilly autumn breeze sweeps through the air, gather your loved ones around the table for a culinary journey that promises to leave a lasting impression. Embark on this flavorful adventure, where every spoonful reveals a harmonious blend of savory turkey, zesty tomatoes, and a symphony of spices that will transport you to a world of culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
TIM'S TURKEY TORTILLA SOUP
An easy and delicious spicy soup made with ground turkey breast. Control the spice level by the picante sauce you use (we like medium). Also works well with ground pork.
Provided by JUSTINB
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
- Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 6.9 g, Cholesterol 51.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 1.8 g, Sodium 1233.3 mg, Sugar 3.5 g
TURKEY TORTILLA SOUP
Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.
TIM'S TURKEY TORTILLA SOUP
An easy and delicious spicy soup made with ground turkey breast. Control the spice level by the picante sauce you use (we like medium). Also works well with ground pork.
Provided by JUSTINB
Categories Tortilla Soup
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
- Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 6.9 g, Cholesterol 51.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 1.8 g, Sodium 1233.3 mg, Sugar 3.5 g
TURKEY TORTILLA SOUP
Use leftover turkey from the holidays for this festive soup, or for a grilled turkey version, use leftover turkey from the Grilled Turkey Cutlets with Pineapple-without the pineapple (page 162).
Yield serves 4, 1 1/2 cups per serving
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Lightly spray one side of the tortillas with cooking spray. Sprinkle with 1/4 teaspoon chili powder. Pour a small amount of water into 8 cups of a 12-cup muffin tin (to keep them from burning or warping). Hold one tortilla half with the cut side down and wrap it in one of the remaining muffin cups, curving the tortilla slightly to fit and frame a "bottomless" cup. Repeat with the remaining tortilla halves.
- Bake for 5 minutes, or until crisp. Remove the muffin pan from the oven, leaving the tortillas in the muffin cups. Set aside.
- Meanwhile, in a large stockpot, melt the margarine over medium-high heat, swirling to coat the bottom. Stir in the onion, carrot, and pepper. Cook for about 3 minutes, or until tender, stirring occasionally.
- Stir in the remaining ingredients except the Cheddar. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Ladle the soup into bowls. Stand a tortilla half in each bowl. Sprinkle the soup with the Cheddar.
- (Per Serving)
- Calories: 167
- Total Fat: 2.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 31mg
- Sodium: 200mg
- Carbohydrates: 19g
- Fiber: 4g
- Sugars: 9g
- Protein: 17g
- Dietary Exchanges
- 1/2 Starch
- 2 Vegetable
- 2 Very Lean Meat
Tips:
- To make your soup extra flavorful, use a combination of dark and light meat turkey. You can also add some roasted poblano peppers for a smoky flavor.
- If you don't have any leftover turkey, you can use rotisserie chicken or ground turkey instead.
- Feel free to add other vegetables to your soup, such as carrots, celery, or sweet potatoes.
- Serve your soup with a variety of toppings, such as avocado, sour cream, cilantro, and shredded cheese.
Conclusion:
This easy Turkey Tortilla Soup is a delicious and hearty meal that's perfect for a cold day. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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