Lisa's Turkey (or Chicken) Tortilla Soup

My Deliciously Easy Copycat Tortilla Soup

Let me tell you a story about a bowl of soup that changed my life (or at least, my week!). I'm not a chef, just a regular mom trying to navigate the chaos of everyday life – laundry, school runs, work deadlines, you name it. But I do love to cook, and I love to eat, even more so when I can recreate a restaurant favorite in my own kitchen. That's exactly what happened when I had that incredible chicken tortilla soup at La Fiesta in Mountain View. It was divine; the perfect blend of savory, spicy, and comforting. I knew I had to try and make it at home.

My search for the perfect recipe online turned into a fun culinary adventure! I scoured the internet, finding bits and pieces of inspiration in various recipes. I even pulled some ideas from my trusty taco recipe – sometimes the best dishes come from unexpected combinations. Initially, I used leftover turkey from Thanksgiving, as it was readily available in my fridge; a brilliant move, if I say so myself. The turkey added a wonderful depth of flavor, complementing the other ingredients flawlessly. This recipe is extremely versatile, so don't be afraid to try it with chicken as well.

The best part of this recipe? It's surprisingly simple! Even on the busiest of weekdays, when my schedule resembles a chaotic jigsaw puzzle, I can whip up a batch of this soup in under an hour. The flavors meld beautifully as it simmers, creating a rich and satisfying broth. The ingredients are basic, the method is straightforward, yet the result is pure magic. And that's the kind of magic I like in my kitchen – easy, satisfying, and delicious!

The creamy avocado slices and crunchy tortilla strips add wonderful texture; the burst of fresh cilantro is the perfect finishing touch. It's the kind of soup you want to curl up with on a chilly evening, or serve to friends when you want to impress without breaking a sweat. Seriously, this recipe is a game-changer. It's become a staple in my house, a warm hug in a bowl, and a constant reminder that even a busy mom can create something truly extraordinary.

What I love most about this recipe is its adaptability. You can easily adjust the spices to your liking, adding more or less cayenne pepper depending on your preferred level of heat. You can also experiment with different types of beans, or add other vegetables, like zucchini or bell peppers. The possibilities are endless, making it a great canvas for your own culinary creativity. One thing’s for sure: this soup is an absolute winner and a must-try recipe!

I encourage you to try this recipe and discover the joy of making a restaurant-quality meal at home. It's much simpler than you think, and the taste will reward your efforts. So gather your ingredients, put on some music, and prepare to be amazed! The aroma alone is enough to transport you straight to a sunny Mexican cantina – without even leaving the comfort of your kitchen.

Tips and Tricks for Success:

• Use homemade broth: If you have leftover turkey carcass, make your own broth! It adds a depth of flavor that you won't get from store-bought broth. It's also a great way to reduce food waste.
• Roast your vegetables: Before adding the onion to the soup, you could roast them in the oven for a deeper, sweeter flavor.
• Don't be afraid to experiment: Add different vegetables or beans to customize your soup. Black beans or pinto beans would be fantastic additions.
• Garnish generously: The toppings are key to the success of this soup! Don't skimp on the avocado, cheese, and cilantro.

This soup is a testament to the fact that simple ingredients, combined with a touch of love and creativity, can create truly exceptional results. Give it a try; you won't regret it. Happy cooking!

Step-by-step

• In large saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent.
• Stir in chilies, herbs and seasonings; cook 1 minute.
• Add tomatoes, mix in.
• Stir in broth and bring to a boil.
• Add corn and turkey, reduce heat to low and simmer 5 minutes to 10 minutes.
• To serve, spoon into soup bowls. Top each serving with 1/2 ounce tortilla pieces, avocado slices and 1 tablespoon cheese and cilantro.