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Ground Turkey Tortilla Soup

A comforting and flavorful soup packed with ground turkey, spices, and crunchy tortilla chips, perfect for chilly evenings.
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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: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Use high-quality extra virgin olive oil for the best flavor.
  • 1 large onion, diced into 1/2 inch pieces Sweet onions work well.
  • 4 cloves garlic, freshly minced Fresh garlic makes a world of difference!
  • 1 pound ground turkey You can use lean or regular, depending on preference.
  • 3/4 tablespoon chili powder Using a smoky variant is recommended for added depth.
  • 1/2 teaspoon salt Adjust to taste.
  • 3/4 teaspoon cumin Key for a warm, earthy flavor.
  • 1/4 teaspoon black pepper Freshly ground, if possible.
  • 1 pinch red pepper flakes For a little extra kick.
  • 1/2 teaspoon smoked paprika Adds a lovely smoky touch.
  • 14 ounces diced tomatoes Fire-roasted tomatoes can elevate the flavor!
  • 4.5 cups chicken broth Homemade broth is best, but low-sodium store-bought works too.
  • 2 cups corn Fresh, frozen, or canned—any will do!
  • 4 ounces corn tortilla chips, crushed into 1-inch bite-sized pieces These add the perfect crunch.
  • 4 teaspoons cilantro, chopped Fresh cilantro is essential for garnish.
  • lime wedges For that zesty finish!

Method
 

Preparation
  1. Prep the Ingredients: Dice the onion into 1/2 inch pieces, mince the garlic cloves, and crush the corn tortilla chips into 1-inch bite-sized pieces. Set these aside.
  2. Make the Spice Blend: In a small bowl, combine the chili powder, salt, cumin, black pepper, red pepper flakes, and smoked paprika.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes until they soften and become translucent.
  2. Add the minced garlic, stirring constantly for another minute until fragrant.
  3. Increase heat to medium-high and add the ground turkey. Break it apart with a spoon, stirring frequently for about 5-7 minutes until it's fully browned.
  4. Stir in the spice blend and cook for an additional 30 seconds.
  5. Pour in the diced tomatoes and chicken broth, mixing well. Raise the heat to bring everything to a boil.
  6. Once boiling, reduce the heat to medium-low and partially cover the pot. Let it simmer for 15-20 minutes.
  7. Stir in the corn and cook uncovered for 10-15 minutes until tender.
  8. Taste the soup and adjust seasoning with additional salt or spices if needed.
  9. Ladle the hot soup into bowls and garnish with crushed tortilla chips and chopped cilantro. Serve with lime wedges.

Notes

This soup can be refrigerated for up to 3 days and tastes even better the next day! Freezing leftovers is possible for up to 3 months. Avoid adding tortilla chips before freezing.