Tortilla Soup With Chorizo & Turkey Meatballs

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This is quick to make and I've found kids like it because of the corn and meatballs."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (379.1 g)
  • Calories 796.1
  • Total Fat - 55.4 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 191.9 mg
  • Sodium - 1148.3 mg
  • Total Carbohydrate - 47.1 g
  • Dietary Fiber - 8.8 g
  • Sugars - 6.7 g
  • Protein - 28.2 g
  • Calcium - 226 mg
  • Iron - 6.7 mg
  • Vitamin C - 20.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add the onions, poblano, and chorizo; saute 2 minutes.

Step 2

Add the stock and tomatoes; bring to a simmer. Stir in the tortillas.

Step 3

Combine 1/4 teaspoon salt, garlic powder, and next 5 ingredients (through egg).

Step 4

Shape the turkey mixture into 12 meatballs.

Step 5

Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add the meatballs; cook 4 minutes, browning on all sides.

Step 6

Add the meatballs, corn, and the remaining 1/4 teaspoon salt to the stock mixture. Simmer for 5 minutes. Top with cilantro.

Tips & Variations


  • Cooking spray

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