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Tortilla Soup
This delicious and easy Tortilla Soup is a great way to use up your leftover Thanksgiving turkey or chicken.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion (sliced thin (about 1 cup))
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 15-ounce can crushed tomatoes
- 1 quart chicken or turkey stock (4 cups )
- 2 cups shredded cooked chicken or turkey meat (about 13 ounces )
- Kosher salt and freshly ground black pepper (to taste)
- 4 6-inch corn tortillas
- 3 tablespoons vegetable oil
- chopped fresh cilantro (for topping)
- Additional toppings: sliced avocado (Greek yogurt, sour cream, shredded cheddar or jack cheese)
Instructions
- Preheat the oven to 350 degrees F.
- In a 3-quart or larger pot, heat the oil over medium. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, chili powder, and oregano and cook, stirring often until fragrant, about 3 minutes.
- Add the tomatoes and the stock, raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 15 minutes.
- While the soup is simmering, brush each tortilla with the oil, then stack on a cutting board. Cut the tortilla stack in half, then into 1/2-inch wide strips.
- Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds.) Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
- Add the chicken or turkey meat to the soup pot and season with salt and pepper. Simmer for another 5 minutes to heat the turkey meat.
- To serve, top the soup with a handful of tortilla strips and cilantro, plus optional avocado, sour cream and cheese.
Nutrition
Serving: 11/2 cups, Calories: 246kcal, Carbohydrates: 16g, Protein: 17g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 46mg, Sodium: 593mg, Fiber: 3g, Sugar: 4g
- WW Points: 4