Turkey & Chile Soup
Submitted by sc4yman
A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThis soup is basically Thanksgiving leftovers with a Tex-Mex passport.
Canned tomatoes, green chiles, and onion get blitzed smooth in a blender to create a vibrant, slightly spicy broth base that simmers with chicken broth until everything melds together.
Cooked turkey, brown rice, and frozen corn go in next, turning this from a light soup into a filling, one-pot meal that sticks to your ribs.
Cumin and chili powder bring the warmth, and the whole thing comes together in about 40 minutes.
Ladle it into big bowls and load up the toppings: fresh cilantro, a dollop of cool sour cream, and crispy tortilla strips for crunch.
Kitchen Tips
- Blend the tomato-chile base until completely smooth for a silky broth, or pulse for a chunkier, more rustic texture
- Use leftover roasted turkey, rotisserie chicken, or even shredded store-bought turkey breast
- The rice and corn make this hearty enough to serve as a full meal; no side dishes needed
Ingredients
Directions
In a blender or food processor combine tomatoes and their liquid, chiles and onion; whirl until smooth.
Pour into a large pan, add broth and bring to a boil over high heat.
Add turkey, rice, corn, garlic and spices.
Reduce heat and simmer until heated through.
Serve with fresh cilantro, sour cream and tortilla strips.
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