Enjoy leftover turkey with a Tex-Mex twist with this easy to make tortilla soup recipe.
Video here and recipe below.
You probably wouldn’t guess which of one of my cookbooks has been the most used and worn out from use in the past 8 years.
It would be this one:
C is For Cooking: Recipe From the Street (<— heads up, affiliate link here!)
UPDATE (11/21/18): I’m reposting this yummy recipe for this month’s Recipe ReDux theme of “Souper Soups” as a way to use up leftover Thanksgiving turkey!
In this photo, dear daughter is actually holding our second copy, as the first one was loved a little too much (note: this cookbook also contains stickers and Mia had a field day with them at one time.)
I stumbled upon it in an exhibit hall during our national dietetic convention (known as FNCE) when she was about 2 1/2 years old. I knew she’d love the characters and it was just a bonus that it happened to be written by a dietitian, Susan McQuillan.
Let me tell you – the recipes have stood the test of time and we’ve come back to them again and again. Mia still enjoys flipping through it and now uses it on the few occasions I get my act together to actually meal plan for the week.Easy weeknight dinner idea: Turkey Tortilla Soup via @tspbasil Click To Tweet
So, this soup recipe is inspired by Rosita’s Tortilla Soup from the book. And I’m not going to lie. Somedays, Mia is gung ho to eat this soup and some days, not so much #sigh. But she’s almost always eager to help me make it.
And I’ve made it more often over the past year -it’s one recipe that’s inspired me to buy turkey breast outside of Thanksgiving time, too.Print
Turkey Tortilla Soup
Enjoy turkey with a Tex-Mex twist with this easy to make tortilla soup recipe.
- Yield: 9 1/2 cups
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 pound turkey breast, cut into 1-inch pieces
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium vegetable or chicken broth
- 1 (28 ounce) can fire-roasted, diced tomatoes
- 1 cup frozen corn
- 4 corn taco shells, broken into pieces
- 2 avocados, diced
- 1/2 cup grated Colby Jack cheese
- 1/4 cup chopped fresh cilantro
- In a large pot, heat oil.
- Add onion and saute for 5 minutes.
- Add garlic and saute for another minute.
- Add turkey and cumin, saute for 5 minutes.
- Add broth and tomatoes, bring to a boil.
- Reduce to simmer and add corn. Cook for 15 more minutes.
- When ready to serve, ladle into bowls. Top with taco pieces, avocado, cheese and cilantro.
What’s your most beloved cookbook? What kids’ cookbooks do you like?