Creamy Turkey Tortilla Soup

    40 minutes

    This turkey tortilla soup is thick, creamy, and flavourful. The enchilada sauce and spices are the key! This recipe is great when you have leftover turkey from the holidays.

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    Serves: 4 

    • 3 tablespoons vegetable oil
    • 1 onion, diced
    • 1 red chilli, seeded and diced
    • 1 poblano chilli, seeded and diced
    • 1 jalepeno chilli, seeded and diced
    • 2 cloves garlic, minced
    • 115g masa harina or maize flour
    • 1 1/2 litres chicken stock
    • 280g cooked turkey, roughly diced
    • 235ml enchilada sauce
    • 480g black beans
    • 150g sweetcorn
    • 1 teaspoon ground cumin
    • 1 tablespoon chilli powder
    • 1 tablespoon smoked paprika
    • 120ml thickened cream
    • salt, to taste
    • 1 avocado, stoned and sliced
    • 2 handfuls grated cheese
    • 4 tablespoons sour cream
    • 1 handful fresh coriander, chopped
    • 2 handfuls tortilla chips

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large saucepan over a medium heat, warm the oil then add the onion, chillies and garlic then cook and stir until soft, about 4 to 6 minutes. Stir in masa harina, stock, turkey, enchilada sauce, black beans, sweetcorn, cumin, chilli powder and paprika. Bring to the boil and simmer for 5 to 10 minutes.
    2. Just prior to serving stir in the cream and the salt to taste. Ladle the soup into warmed bowls and top with sliced avocado, grated cheese, soured cream, chopped fresh coriander and tortilla chips. Serve.

    Poblano Chilli

    You may not be able to find a poblano chilli in you local shops. Try searching in specialty shops or substitute with a green chilli in a pinch.

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