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Tortilla Soup with Chorizo and Turkey Meatballs

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield

Serves 4 (serving size: about 1 1/2 cups)

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.

Ingredients

  • 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
  • Cooking spray
  • 3/4 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 288
  • fat 11.1 g
  • satfat 2.9 g
  • monofat 4.8 g
  • polyfat 2.6 g
  • protein 27.4 g
  • carbohydrate 21.2 g
  • fiber 2.9 g
  • cholesterol 95 mg
  • iron 2.8 mg
  • sodium 466 mg
  • calcium 61 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.