Smoked chorizo gives Tortilla Soup with Chorizo and Turkey Meatballs a deep, smoky flavor without overpowering. This Tortilla Soup is a perfect go-to for parties or quick get-togethers.
2 teaspoons olive oil
1 cup prechopped onion
3/4 cup chopped seeded poblano pepper
1 ounce smoked Spanish chorizo, finely chopped
4 cups unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted diced tomatoes, drained
2 corn tortillas, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
12 ounces 93% lean ground turkey
1 large egg
3/4 cup frozen corn kernels
1/4 cup chopped fresh cilantro
How to Make It
Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion, poblano, and chorizo; sauté 2 minutes. Add stock and tomatoes; bring to a simmer. Stir in tortillas.
Combine 1/4 teaspoon salt, garlic powder, and next 4 ingredients (through egg). Shape turkey mixture into 12 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs; cook 4 minutes, browning on all sides. Add meatballs, remaining 1/4 teaspoon salt, and corn to stock mixture, and simmer 5 minutes. Top with cilantro.
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