25 oz crushed tomatoes
15 oz fire roasted tomatoes
4 oz canned chopped green chile peppers
2 habanero, chopped
2 cloves garlic, chopped
1 medium onion, chopped
3 cups chicken or turkey stock
2 cups shredded chicken or turkey
1 1/3 cup fresh or frozen fire roasted corn
1 teaspoon cumin
1 teaspoon hot Mexican chili powder
1 teaspoon ground chipotle
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
to serve:
6 corn tortillas, cut in half
avocado, sliced
shredded cheese
lime wedges
Directions:
Slow cooker instructions:
Place the spices, tomatoes, broth, garlic, onion and peppers in the slow cooker. Cover, and cook on low for about 6 hours. After 6 hours, add the corn and turkey. Cover and cook for an additional 45 to 60 minutes.
Stovetop instructions:
In a large pot, saute the onions, garlic and habanero in a tablespoon of canola oil. Add the tomatoes and spices. Cook to a near boil then add the corn and turkey and reduce heat. Cook through.
To serve:
Slice the tortillas into 1/4 inch strips. Fry in a shallow skillet until crisp and golden. Drain on paper towel lined plates. Ladle the soup into bowls, then sprinkle with cheese, avocado, tortilla strips and serve with lime.
Yield: 4-6 servings
My thoughts:
Tortilla soup is a Southwestern soup that comes in a few variations. This one is my favorite. The fire roasted tomatoes and corn give it a slightly smoky flavor which adds depth to the soup. The avocado and tortilla strips add texture interest. For this version I used turkey, but an equal amount of shredded (cooked) chicken could be substituted. I prefer the slow cooker method for this, it is even easier than the stove top method and the slow, low simmer really brings out the flavors but really either way yields an excellent, spicy, tomato packed soup.
Note: A few people have emailed me about where to get the fire roasted tomatoes. I like to use Muir Glen fire roasted tomatoes and I have found them at both “natural” and “regular” grocery stores, just ask for them.
Yummy!! I love tortilla soup and yours looks great.
That photo is gorgeous, Rachel. I’ve never been so tempted by Tortilla Soup! Gotta try.
This looks great! Gotta try it : )
2 Habaneros?! Nice I’ve got to try this, the spicier the better!!
I love southwestern and Mexican recipes. So much flavor and so much heat 🙂
I’ve been seeking a good tortilla soup recipe! Looks delightful, thanks 🙂
i love tortilla soup and this one looks great!
Tortilla soup is one of my favorite winter time dishes.
I love sharing this soup, especially with friends who have a taste for something a bit spicier, it’s such a nice change from the norm.
Thanks for reminding me, i have to make it now.
that looks delicious and the pic is gorgeous
Mmm, this looks very good. I love fire roasted tomatoes, and I’ve found that Hunt’s now has them available with the “regular” canned tomatoes in my grocery store.
Your tortilla soup looks so good I can hardly contain myself.
Thanks for sharing Rachel…
This was a perfect recipe for us to try last night with the last of our turnkey and it was very yummy!! Thanks!
Looks great and I’m sure I’ll definetly love this recipe!
I love tortilla soup, and I am going to try this version with the fire-roasted tomatoes!
oh, this is the post-Thanksgiving soup I was searching for. Delish!
Ummm…I know I should know this already, but is the turkey (or chicken, in my case) supposed to be cooked first if using the slow cooker version?
Thanks!
Ooops…sorry, just noticed the “(cooked)” reference in your comments. Please forgive me….I’m just anxious to make up a pot ASAP!!
Thanks.
Trader Joe’s sells fire-roasted corn in the freezer section, if anyone’s having a hard time finding it.
Hey!! that tortilla soup looks gorgeous. It must the great to taste too. Yummm..I love tortilla soups. I am going to try this tonight.