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Ground Turkey Tortilla Soup

A cozy and satisfying soup filled with seasoned ground turkey, vibrant vegetables, and topped with crunchy tortilla chips.
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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: 280
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil Choose extra virgin for the best flavor.
  • 1 large onion, diced into 1/2-inch pieces
  • 4 cloves garlic, freshly minced
  • 1 pound ground turkey Lean ground turkey is ideal; can substitute with ground chicken or beef.
Spices
  • 3/4 tablespoon chili powder Add more for a spicier flavor.
  • 1/2 teaspoon salt
  • 3/4 teaspoon cumin Omit for a milder flavor.
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes
  • 1/2 teaspoon smoked paprika
Soup Ingredients
  • 14 ounces diced tomatoes (canned or fresh) Use quality brands.
  • 4.5 cups chicken broth Low sodium is a great choice.
  • 2 cups corn (frozen or canned, drained)
Toppings
  • 4 ounces corn tortilla chips, crushed into 1-inch bite-sized pieces
  • 4 teaspoons cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 5-7 minutes, until they are softened and translucent.
  2. Stir in the minced garlic and increase the heat slightly. After about 1 minute, add the ground turkey and cook until browned, about 5-6 minutes.
  3. Once the turkey is fully cooked, add the chili powder, salt, cumin, black pepper, red pepper flakes, and smoked paprika. Stir well to coat the turkey and cook for 2-3 minutes.
  4. Add the diced tomatoes and chicken broth, stirring together. Bring to a gentle boil—this should take about 5-10 minutes.
  5. Reduce the heat to low and let it simmer uncovered for 15-20 minutes. Stir in the corn and let it cook for an additional 10-15 minutes until heated through.
  6. Ladle the soup into bowls and top generously with crushed tortilla chips, chopped cilantro, and a squeeze of lime.

Notes

Allow the soup to cool before transferring it to an airtight container. It lasts up to 4 days in the fridge and can be frozen for up to 3 months. Can be made ahead for flavors to deepen.