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.


  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 .