Sautéing chopped corn tortillas with the onion, jalapeño, and garlic thickens this soup and gives it a nice corn flavor throughout. Sprinkling crumbled corn tortilla chips on top is the perfect way to complete the taco flavor and add some nice crunch. Top the soup as you would a taco with grated cheese, sour cream, and avocado.
Ingredients
- 2 tablespoons avocado oil
- 1 onion, chopped
- 1 jalapeño chile pepper, finely chopped
- 2 cloves garlic, minced
- 0.33 cup cilantro, chopped
- 6 yellow corn tortillas, chopped
- 1½ tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon ground chipotle chile pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1½ pounds ground turkey
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes
- 1 quart (4 cups) chicken broth
- 1 cup corn
For serving
- Cheddar cheese, grated
- Corn chips, crushed
- Cilantro, chopped
- Sour cream
- Avocado, pitted, peeled, and sliced
How to Make It
- In a Dutch oven or large pot, heat the avocado oil over medium heat. Add the onion, jalapeño pepper, garlic, cilantro, and corn tortillas.
- Cook, stirring frequently, until the onion becomes tender. Stir in the chili powder, cumin, chipotle pepper, garlic powder, and salt.
- Allow the spices to toast, stirring often, for 90 seconds. Add the turkey and cook until browned. Pour in the pinto beans, tomatoes, and chicken broth.
- Bring the soup to a simmer. Stir in the corn and heat through. Ladle the soup into bowls and serve with cheese, corn chips, cilantro, sour cream, and avocado slices.