Wild Turkey Tortilla Soup

This hearty soup is cozy, creamy and deeply flavorful

With turkey season right around the corner, it is a good time to clean out last year’s harvest to make room for fresh turkey.

Tortilla soup is a comforting Mexican dish built on bold, layered flavors. A rich tomato broth simmers with garlic, onion and warm spices, creating a base that is both smoky and bright. Shredded wild turkey adds heartiness, while crispy tortilla strips bring crunch and character. Garnishes are essential: creamy avocado, tangy lime, fresh cilantro, sour cream and a sprinkle of shredded cheese balance heat with freshness.

Each spoonful shifts between silky broth and textured toppings, making the soup feel lively rather than heavy. It is also endlessly adaptable, welcoming beans, corn, or extra chilies depending on your mood. Simple enough for weeknights, yet vibrant enough for guests, tortilla soup proves that humble ingredients can deliver deeply satisfying comfort.

INGREDIENTS:

• 1 turkey breast cut into 4 equal pieces to reduce cooking time (chicken can be substituted)
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic, chopped finely
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• 4 cups chicken broth
• 1 tsp. Huff’s Farm to Table Crushed Jalapeno Pepper
• 1 15-oz. can black beans, drained
• 1 15-oz. can whole kernel corn, undrained
• 1 15-oz. can fire roasted diced tomatoes
• 1 7-oz. can green chilies, undrained
• ½ cup fresh cilantro, chopped
• ¼ cup lime juice
• Salt and pepper to taste
• Tortilla strips
• Olive oil
• 1 avocado (optional)
• Sour cream (optional)
• Shredded cheese (optional)

PREPARATION: Serves 6 bowls

1. In a large Dutch oven, heat olive oil on medium heat.
2. Add onion and bell pepper and cook until soft.
3. Add chili powder, cumin, paprika and garlic. Stir to incorporate.
4. Add chicken broth and turkey, bringing to a boil.
5. Cover and reduce heat to medium low and simmer until turkey breast is cooked enough to be shredded. Approximately 45 minutes to an hour.
6. Remove turkey quarters and shred with two forks.
7. Return shredded turkey to the pot and add remaining ingredients: crushed jalapeno pepper, black beans, whole kernel corn, fire roasted diced tomatoes, green chilies, cilantro and lime juice.
8. Simmer for 10 minutes to incorporate all ingredients.
9. Season to taste.
10. Serve hot with tortilla strips sprinkled on top.
11. Add your favorite toppings: sliced avocado, sour cream and/or shredded cheese.