Tortilla Soup with Chorizo and Turkey Meatballs

11 Reviews
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Photo: Jason Wallis; Styling: Cindy Barr 
Yield:
Serves 4 (serving size: about 1 1/2 cups)
By Sandy Gluck
March 2014
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 288
  • Fat 11.1g
  • Satfat 2.9g
  • Monofat 4.8g
  • Polyfat 2.6g
  • Protein 27.4g
  • Carbohydrate 21.2g
  • Fiber 2.9g
  • Cholesterol 95mg
  • Iron 2.8mg
  • Sodium 466mg
  • Calcium 61mg

How to Make It

Step 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.

Step 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.

Chef'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.

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Ratings & Reviews

steponme's Review

AmerzRVT
February 16, 2015
Quick and delicious. Have a hard time finding Spanish chorizo in my local markets, substituted with a dry cured (not refrigerated) italian salami that listed paprika on the ingredients, this seem to work well. Topped soup with a few unsalted tortilla chips and about 1 1/2 tbs. of diced avocado.

daneanp's Review

Kjersten
December 15, 2014
I made a double batch and was very glad I did. Very flavorful. I needed 1/2 cup of panko crumbs to get the meatballs to stay together, otherwise I was true to the recipe. Next time I will used diced fire roasted tomatoes and add a squeeze of lime just before serving. DH loved it and wants to have it again soon.

MsLaurie's Review

JessicaJJM
May 05, 2014
This was very tasty but I needed to add some bread crumbs when making the turkeyballs, other wise they would not take the shape of a sphere. But lovely light tasting soup .

JessicaJJM's Review

daneanp
May 01, 2014
N/A

juliecw's Review

nhige1
March 17, 2014
This was very tasty. I don't eat pork so I bought vegetarian chorizo, and the recipe still worked great!

brighteyes8's Review

steponme
March 15, 2014
N/A

AmerzRVT's Review

MsLaurie
March 12, 2014
N/A

nhige1's Review

juliecw
March 02, 2014
N/A

Kjersten's Review

brighteyes8
February 28, 2014
This is a keeper recipe which I will make again and again! It went together pretty quickly and was delicious! I tend to make a lot of soup because it works into our busy lifestyle so when the kids saw I was making "soup again" they groaned but they were pleasantly surprised at how delicious it was. All four if us felt it was one if our favorite soup recipes. I wasn't able to buy ground turkey during my shopping trip, so substituted lean ground chicken. I was a bit afraid that this may be too spicy (my daughter doesn't like spicy) but it was well balanced and very flavorful.