Leftover Turkey Tortilla Soup (a.k.a. the pink soup)

Main Dishes 25 ingredients 1 steps

Leftover Turkey Tortilla Soup (a.k.a. the pink soup)

📷 stock photo

Ingredients

4 tablespoons olive oil
1½ cups chopped onion
3 tablespoons minced garlic
7 corn tortillas, cut into 1-inch pieces
2 can diced tomatoes with green chiles (10.5 oz)
8 cups chicken broth
2 teaspoon ground cinnamon
2 teaspoon ground coriander
2 teaspoon dried oregano
1 teaspoon cayenne pepper (or to taste)
4 cups cooked turkey or chicken, shredded or cubed
2 1/2 cups frozen sweet corn
1 cup heavy cream (can substitute with half and half)
2 cup shredded Monterey Jack cheese
4 tablespoons fresh lime juice
Salt and pepper
Black Bean Salsa
1 can black beans (15 oz), drained and rinsed
1 cup diced tomatoes
½ cup diced red onion
¼ cup minced fresh cilantro
2 tablespoons minced jalapeño
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and pepper

Instructions

Heat oil in large saucepan over medium-high heat. Sauté onions and garlic until softened. Add tortilla pieces and cook briefly. Add tomatoes, broth, and spices; bring to a boil. Remove from heat and let stand 5 minutes, then puree in batches until smooth. Return to pot. Add turkey, corn, and cream. Bring to near boiling, then simmer until slightly thickened. Reduce heat, add cheese, and stir until melted. Add lime juice and season to taste. Optional - Serve topped with black bean salsa and sour cream.