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Tortilla Soup with Cilantro, Sour Cream and Avocado

Tortilla Soup

A flavorful tortilla soup, using leftover turkey or chicken, cleaning out the fridge and utilizing the natural thickening agent in beans. Tasty!
Course Main Course, Soup

Equipment

  • Large stock pot

Ingredients
  

  • 2 jalapenos roasted
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 leek chopped (optional)
  • 1-2 carrots chopped (optional)
  • 1-2 celery stalks chopped (optional)
  • 1 ¼ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon ground coriander
  • 540 mL/ 18oz can of black beans including liquid – DO NOT strain!!!
  • 796 mL/ 28 oz can of crushed tomatoes
  • 796 mL/ 28 oz can of diced tomatoes
  • 1 ½ cup corn kernels fresh, frozen, or canned
  • 28 oz chicken broth or 1 chicken bouillon with 28 oz water
  • 1 teaspoon salt to taste
  • 1/8 teaspoon black pepper to taste
  • 2+ cups leftover chicken or turkey
  • 1 bunch of kale chopped fine (optional)
  • ¼ cup cilantro minced

Garnish

  • tortillas cut into strips or broken nacho chips
  • 2 tablespoons cilantro minced
  • lime wedges
  • avocado cut into chunks
  • sour cream

Instructions
 

Remove Jalapeno Skin and Seeds

  • Roast 2 jalapenos over gas burner or flame until it skin burns black or white to lift off the flesh. Immediately put jalapenos into a bowl and cover with a lid and set aside for 10 minutes. This will allow the skin to lift off the flesh by steaming.
  • On a cutting board, slice jalapeno in half lengthwise.
  • Use the back of the knife to scrape out the seeds on the inside. Flip jalapeno over and use back of knife to scrape off the black and peeled skin from the jalapeno.
  • Remove skin and seeds from cutting board. Mince the jalapeno and set aside

Make Soup

  • In large pot on medium heat, add 1 tablespoon vegetable oil. When hot, add onion, garlic, leek, carrot, or celery and cook until softened.
  • Add cumin, chili powder and ground coriander to vegetables to toast the spices. Cook until fragrant, about 1 minute.
  • Add black beans, chicken broth, crushed and diced tomatoes, corn.
  • Bring contents of pot to a boil and simmer for 30 minutes or more.
  • Add leftover turkey or chicken to reheat. At the same time, if adding kale, add to soup and allow to turn bright green about 2 minutes.
  • Turn heat off stove.
  • Stir in ¼ cup cilantro.
  • Serve with tortillas, avocado, cilantro, sour cream or/and lime wedge.
Keyword aquafaba, avocado, beans, black beans, chicken, corn, fridge cleaner, garlic, hearty, kale, leftover, lime, Mexican, onion, tortilla, turkey