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Ground Turkey Tortilla Soup

A warm, comforting bowl filled with lean ground turkey, fresh veggies, and a blend of spices that elevates this family favorite to new heights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons olive oil (extra virgin recommended for flavor)
  • 1 large onion, diced into 1/2 inch pieces (yellow or white onions work great)
  • 4 cloves garlic, freshly minced (garlic powder is an option but fresh is better for flavor)
  • 1 pound ground turkey (lean turkey or even ground chicken)
  • 3/4 tablespoon chili powder (use a smoky variety for depth)
  • 1/2 teaspoon salt (add more to taste)
  • 3/4 teaspoon cumin (the earthiness complements the dish perfectly)
  • 1/4 teaspoon black pepper (freshly ground is ideal)
  • 1 pinch red pepper flakes (adjust based on your spice tolerance)
  • 1/2 teaspoon smoked paprika (adds a rich, smoky flavor)
  • 14 ounces diced tomatoes (canned is great, but fresh if you have them!)
  • 4.5 cups chicken broth (homemade or low-sodium version will work well)
  • 2 cups corn (fresh, frozen, or canned—just drain if using canned)
  • 4 ounces corn tortilla chips, crushed into 1-inch bite-sized pieces (homemade chips are a fun option too)
  • 4 teaspoons cilantro, chopped (fresh cilantro adds brightness)
  • to taste lime wedges (to squeeze over the top for extra zing)

Method
 

Preparation
  1. Dice the onion into 1/2 inch pieces, mince the garlic, and crush the corn tortilla chips. In a small bowl, mix together the chili powder, salt, cumin, black pepper, red pepper flakes, and smoked paprika for your spice mix.
  2. Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until they are softened, about 3-4 minutes. Then, add the minced garlic and cook for another minute.
  3. Increase the heat to medium-high and add the ground turkey. Break it apart as it cooks, browning for about 5-7 minutes until no longer pink. Sprinkle in your spice mix and cook for an additional 30 seconds.
  4. Pour in the diced tomatoes and chicken broth, and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 15-20 minutes.
  5. Add the corn to the pot and cook uncovered for another 10-15 minutes until heated through.
  6. Ladle the soup into bowls, topping each with crushed tortilla chips, cilantro, and lime juice.

Notes

Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months without the tortilla chips. For extra crunch, try adding more chips right before serving.