Wild Recipes – Turkey Tortilla Soup
TURKEY TORTILLA SOUP --
1 lb. cooked turkey or game bird
1 ½ pepper (green, yellow or red)
2 cloves garlic, minced
½ cup onion, chopped
½ cup carrots, sliced
2 tomatoes, diced
1 qt. chicken broth
1 jalapeno, chopped
1 lime, juiced
½ tsp. cumin
2 Tbsp. cilantro
½ cup rice
Tortilla chips
In a soup pot, bring a quart of chicken broth to a boil.
Add 2 cloves of garlic, ½ cup each of chopped onions and sliced carrots, one chopped jalapeno, 1 ½ cup of your choice of green, yellow, or red peppers, and a ½ cup of rice.
Continue boiling until the rice is tender, about 20 minutes.
When the rice is done, add a pound of cooked turkey or other game bird meat, lime juice, cumin, cilantro, and diced tomatoes.
Cook until the tomato is slightly soft.
Serve the soup with grated cheese, tortilla chips and a wedge of lime.
How to Make Turkey Chipotle Tortilla Soup
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A great recipe for tortilla soup using left
over turkey. Make it with chicken anytime! Easy , delicious, frugal and
nutritious!
Easy Chicken Tortilla Soup Recipe
This tasty Chicken Tortilla Soup makes for the perfect weeknight dinner. Packed with flavor and made in one pot, this soup is hearty and filling. Filled with shredded chicken, beans, corn, and crispy tortilla strips, you’ll want to make this soup again and again. It's so hearty and comforting but easy to make. Pile on the garnishes and it's a complete meal!
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The Sporting Chef TV - Cee Dub makes Wild Turkey Tortilla Soup
Featured on The Sporting Chef TV show, Cee Dub makes a tasty homemade Wild Turkey Tortilla Soup.
Turkey / Chicken Tortilla Soup
I hope you guys had a wonderful Thanksgiving. If you have left over Turkey, why not try my tortilla soup by adding turkey to it. If you don't have turkey, feel free to use chicken! This soup is quick and easy to make. Make sure to make a lot because this is definitely a crowd pleaser!
I love hearing from you so please give “Ivy’s Kitchen” credit, tag me on social media, comment, and #ivyskitchen. Spread the love so others can enjoy my recipes. =)
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Ingredients:
4 boneless chicken thighs
Chicken Bouillon – 1 tsp per cup of water for boiling your chicken + more according to your taste.
White Onion
4 Garlic cloves
4 Roma Tomatoes
Dry Guajillo Chili
Bay Leaf
Cumin
Water
Corn Tortillas
Instructions:
1. If you don’t have left over turkey or chicken, boil your chicken in chicken broth. I used enough water to cover the chicken and added 1 tsp of chicken bouillon per cup of water, 1/4 of an onion, 2 garlic cloves, black pepper, and a bunch of cilantro. Bring to boil, cover and simmer until chicken is cooked. Make sure to skim off the impurities.
2. Rinse chili and remove seeds.
3. On a comal/ flat griddle, toast your tomatoes, 1/4 onion, 3 garlic cloves (with skin on) and guajillo chili. Make sure not to burn your chili. When done toasting, peel skin off garlic and add all ingredients to a blender with a cup of the chicken broth.
4. Warm up one tortilla on the same comal. Break up into pieces and add it to the blender with the tomatoes, onions, garlic and chili. Blend until smooth. Season tomato soup with a teaspoon of cumin and chicken bouillon.
5. Strain chicken broth into another pot. Add tomato soup to the chicken broth. Season with salt or chicken bouillon and pepper if needed.
6. Shred chicken and add it back to the broth to warm through.
7. While soup is warming, fry up tortilla strips.
8. To serve, garnish with your favorites:
Cotija Cheese, Queso Fresco, and/or cheddar cheese.
Slices of Avocado
Crema or Sour Cream
Slice of Lime
Crispy Tortilla strips
Chopped Cilantro
Recipe Link: ivyskitchen.net
Perfect Chicken Tortilla Soup Traditional Vs. Fancy
Homemade chicken tortilla soup is the only way to the best chicken tortilla soup of your life. Today we're making a traditional version and an ultra-fancy version. Is there a winner... or are they both winners?
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Full Recipe:
Ingredients Needed:
Chips:
-1.5 quarts (1420ml) veggie oil
-Corn Tortillas
-Salt to Taste
Traditional:
- 4oz (113g) bacon
- 1 lb (16oz) chicken thighs, boneless & skinless
- 1 medium onion
- 5 cloves of garlic, finely chopped
- 2 Serrano chilies
- 2 teaspoons (2g) ground cumin
- 1 teaspoons (1g) ground coriander
- 1 teaspoons (1g) smoked paprika
- 1/2 teaspoons (1g) cinnamon
- 2 dried guajillo chilies, de-seeded
- 1 dried ancho chili, de-seeded
- 4 cups (960ml) chicken stock
- 2 ears of corn
-1/2 28 oz can crushed tomatoes
- salt to taste
- cilantro for garnish
- 2 avocados, diced
- 3 limes
- 1 piece Oaxaca cheese
-1 cup shredded cheddar
Fancy:
- 3-4 fried corn tortillas
- 3-4 Chicken skins
- 100ml cream
- 150ml soup
- 35g tomato paste
- salt to taste