This is one of the best tortilla soups I’ve ever had – and it’s a wonderful way to use that leftover turkey. Tasty, tangy, spicy, but not too hot, and it’s nutritious and satisfying. I had a really large turkey and lots of leftover turkey, so I made a double batch and packed about half of it up in containers and froze it. I cooked fewer tortilla strips because I was freezing it – about half. I’ll fry up some more when I pull it out of the freezer to serve.
I’ve never seen a creamy tortilla soup before, but I knew this would be a good variation and would work. I actually experimented with adding milk and found it was better without. The cream of chicken soup adds a nice richness and flavor, but when I tried adding milk it toned down the tangy, spicy taste – just not as good. I also found you get more of a stew consistency if you leave out a can of chicken broth – same basic flavor. Personally, I wanted a soup consistency, a little thinner. I also tried pureeing the soup, but I just like it better all brothy and lumpy.
This is definitely a keeper, especially since it freezes well. Now we’re looking forward to enjoying this again in the next month or so. Hope you enjoy it!
- ⅓ cup cooking oil
- 8 6-inch corn tortillas, halved and cut crosswise into ¼ inch strips
- 1½ cup chopped onion, about 1 large onion
- 4 large garlic cloves, pressed
- 1 tbsp paprika
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- ¼ tsp cayenne
- 2 10 oz cans cream of chicken soup
- 1 28-oz can crushed or diced tomatoes
- 3 15 oz cans chicken broth or 6 cups homemade turkey stock
- ½ cup mild diced green chiles
- 4 bay leaves
- ½ cup chopped cilantro leaves
- 2 cups shredded turkey
- 1 avocado, sliced or diced
- 1 cup shredded cheddar or Monterey Jack cheese
- optional: lime wedges and sour cream for garnish
- salt & pepper to taste
- In a large pot, heat oil over medium heat. Add half the tortilla strips and cook, stirring, until starting to turn golden, about 2 minutes. Remove with slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.
- Reduce heat to medium low and add onion, cooking for about 5 minutes or until soft. Add garlic and spices and cook, stirring, for another 2 minutes. Stir in the cans of cream of chicken soup, mixing well. Stir in the tomatoes, mixing well. Add the broth, bay leaves, and cilantro, and ⅓ of the tortilla strips. Simmer uncovered on low for 30 minutes, then remove bay leaves. If you want a smooth soup, transfer to blender, puree, then return to pot. (I like it lumpy.) Add salt & pepper to taste if desired.
- Add the shredded turkey and simmer 5 more minutes.
- Serve in bowls, top with cheese, remaining tortilla strips, avocado, lime wedges and sour cream if desired.
- Enjoy!
This is one of the best tortilla soups I've ever had - and it's a wonderful way to use that leftover turkey. Tasty, tangy, spicy, but not too hot, and it's nutritious and satisfying. I had a really large turkey and lots of leftover turkey, so I made a double batch and packed about half of it up in containers and froze it. I cooked fewer tortilla strips because I was freezing it - about half. I'll fry up some more when I pull it out of the freezer to serve.
I've never seen a creamy tortilla soup before, but I knew this would be a good variation and would work. I actually experimented with adding milk and found it was better without. The cream of chicken soup adds a nice richness and flavor, but when I tried adding milk it toned down the tangy, spicy taste - just not as good. I also found you get more of a stew consistency if you leave out a can of chicken broth - same basic flavor. Personally, I wanted a soup consistency, a little thinner. I also tried pureeing the soup, but I just like it better all brothy and lumpy.
This is definitely a keeper, especially since it freezes well. Now we're looking forward to enjoying this again in the next month or so. Hope you enjoy it!
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