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Turkey and Poblano Tortilla Soup

Turkey and Poblano Tortilla Soup

  • Prep Time: 20 minutes
  • Total Time: 1 1/2 hours
  • Yield: 6 1/2 quarts


  • 2 tablespoons extra virgin olive oil
  • 2 large poblano chiles, diced (seeds and stem removed)
  • 1 large onion, finely chopped
  • 1 jalapeno, minced (with seeds)
  • 2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 3 quarts turkey or chicken stock
  • 1 quart water
  • One 14.5 ounce can diced tomatoes (with juices)
  • 1/3 cup finely chopped cilantro stems
  • 1/2 teaspoon Mexican oregano, crumbled between your fingers (or regular oregano)
  • 1 large russet potato, peeled and diced (2 1/2 cups)
  • 1 large Mexican zucchini or regular zucchini, diced (3 cups)
  • 4 cups shredded or chopped roast turkey
  • 8 corn tortillas, halved and then cut into thin strips
  • Oil, as needed for frying
  • Sour cream or Mexican crema, for serving
  • Julienned radishes, for serving
  • Diced avocado, for serving
  • Chopped cilantro leaves, for serving
  • Lime wedges, for serving


  • In a large soup or stock pot, sauté the poblanos in the olive oil until softened, about 4 minutes. Add the onion, jalapeño, garlic, cumin, chili powder, and coriander and cook, stirring frequently, until vegetables are very soft and lightly toasted, 3 to 4 minutes longer. Add the turkey stock, water, tomatoes, cilantro stems and oregano and bring the liquid up to a boil. Reduce the heat to a steady simmer and cook, stirring occasionally, until the broth is flavorful, about 20 minutes. Season to taste with salt and stir in the potatoes. Cook until the potatoes are nearly tender, 8 to 10 minutes. Add the squash and turkey and allow the soup to simmer until the squash is tender, up to 15 minutes longer.

    While the soup simmers, add enough oil to come about 1-inch up the sides of a medium skillet. Heat over medium-high heat. When hot, fry the tortilla strips (in batches) until golden and crisp. Drain on paper towels and season with salt.

    To serve the soup, ladle it into shallow bowls and garnish each serving with tortilla strips, sour cream, radishes, avocado, and cilantro, all to taste. Serve with lime wedges for guests to use as desired.