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Turkey Tortilla Soup with Crispy Tortilla Strips

5 from 11 votes
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  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 14-ounce can fire-roasted diced tomatoes
  • 4¬† cups low-sodium chicken stock
  • 4 4-inch corn tortillas, cut into pieces
  • 4 ounces monterey jack cheese, freshly grated
  • 4 ounces sharp cheddar cheese, freshly grated
  • 8 ounces cooked and shredded turkey breast or chicken breast!
  • for topping: fresh cilantro, extra cheese, avocado, thinly sliced radish, fresh lime

tortilla strips

  • 3 tablespoons vegetable oil
  • 4 corn tortillas


  • Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the diced tomatoes and chicken stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes.
  • Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender, but I find that they spray everywhere. Pour the soup back into the pot and heat it over low heat. Stir in the cheese, one handful at a time, until melted.¬†Stir in the turkey (or chicken!). Cook on low until the soup is heated through. Taste and season additionally if needed.
  • Serve in bowls and top with avocado, radish, tortilla chips and the leftover cilantro.

tortilla strips

  • Heat the oil in a large skillet over medium heat. Slice the tortillas into thin strips. Add them in batches, not crowding the pan, until they crisp and become golden brown. Remove them and place on a paper towel to drain excess grease. Repeat with remaining tortillas!

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