Leftover Thanksgiving Turkey Tortilla Soup
Recipe Video:
https://www.instagram.com/reel/CzpB0WXP_Ij/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
Ingredients
1 32oz Ocean’s Halo Organic Tortilla Soup Broth
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
2 jalapeños, 1 chopped, 1 sliced for topping
1 8oz can of corn, drained and rinsed
1 8oz can of black beans, unsalted, drained and rinsed
8 oz of San Marzano crushed tomatoes
1.5 cup shredded chicken (rotisserie chicken or LEFTOVER TURKEY)
1/2 tsp salt
1/2 tsp chili powder
1 lime, juiced
1/2 cup cilantro, chopped
Tortilla Strips
3-5 small Corn tortillas, cut into strips
- Add 2 tbsp olive oil over medium heat, when hot, add in chopped onions, jalapeños, and garlic. Sauté until onions are translucent, make sure not to burn the garlic!
- While sautéing veggies, make your tortilla strips: Add tortilla strips to a baking sheet, drizzle with olive oil making sure all are coated, and bake at 400 for 5-6 minutes.
- To your pan with sautéed veggies, add in Tortilla Soup Broth, corn, beans, chicken(or turkey), crushed tomatoes, chili powder, salt, and half of your chopped cilantro. Let simmer for 30 minutes.
- Serve with fresh diced avocado, fresh tortilla strips from your oven, fresh cilantro, fresh jalapeños, and lime.
- Enjoy!
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