Turkey Tortilla Soup with Black Bean Salsa

Adapted from Cuisine at Home's Cuisine Tonight special issue
Makes about 8 cups

Saute onion and garlic in a 2.5qt pot over medium-high heat. Add tortillas and continue to cook until softened, about 2 minutes.

Add tomatoes, broth and spices, then bring to a boil. Remove, let stand for 5 minutes before pureeing with an immersion blender.

Stir in shredded meat, corn and cream and return to a boil. Reduce heat to a simmer, allow to simmer until soup begins to thicken, about 5 minutes. Stir in cheese, melt. Add lime juice and taste, adjusting salt and pepper if necessary.

Add in black bean salsa and sour cream to your taste.

Notes:

  1. If you don't have an immersion blender, puree the soup in batches using a blender or food processor. Be careful not to overfill and watch out for steam.

A recipe from http://kitchenmouse.rozentali.com/2009/07/turkey-tortilla-soup-with-black-bean-salsa

Posted by Cori Rozentāle on .