Tortilla Soup With Chorizo & Turkey Meatballs

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

Recipe: #28922

January 12, 2018



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

Original is 4 servings

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 by Step Method

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


  • Cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Select ground turkey with a fat content of 93% lean or less for the best flavor and texture.
  • Look for Spanish chorizo, which is a dry-cured sausage, for the most authentic flavor.

  • Replace the chorizo sausage with plant-based sausage for a vegetarian version. This will provide a similar flavor profile, but with a more plant-based approach.
  • Replace the ground turkey with ground chicken for a leaner option. This will provide a lighter version of the dish, but with a similar flavor.

Vegan Tortilla Soup Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add the onions and poblano; saute 2 minutes. Add the stock and tomatoes; bring to a simmer. Stir in the tortillas. Combine 1/4 teaspoon salt, garlic powder, ground cumin, and ground coriander. Shape the vegan meat substitute into 12 meatballs. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add the meatballs; cook 4 minutes, browning on all sides. Add the meatballs and the remaining 1/4 teaspoon salt to the stock mixture. Simmer for 5 minutes. Top with vegan cheese and cilantro.



Mexican Street Corn Salad: This flavorful side dish is the perfect accompaniment to the Tortilla Soup With Chorizo & Turkey Meatballs. The combination of sweet corn, creamy mayonnaise, and tangy lime juice creates a delicious contrast to the spicy soup.


Chile-Lime Roasted Sweet Potatoes: This simple yet flavorful side dish is the perfect complement to the Mexican Street Corn Salad. Roasting the sweet potatoes in chili powder and lime juice adds a nice kick of flavor that pairs well with the creamy mayonnaise in the corn salad. The roasted sweet potatoes are also a great source of fiber and vitamins that make this a nutritious addition to the meal.




FAQ

Q: What kind of chorizo should I use?

A: Spanish chorizo is best for this recipe. It is a dry-cured sausage that can be found in many grocery stores. Look for it near the other cured meats.



Q: What is the best way to cook chorizo?

A: The best way to cook chorizo is to first cut it into small pieces and then fry it in a pan over medium heat until it is crispy and browned. Make sure to stir it frequently to ensure even cooking.

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Fun facts:

Fun Fact 1: The tortilla soup in this recipe is a traditional Mexican dish. It is said to be a favorite of Mexican singer Selena Quintanilla, who is known for her popular songs like “Como La Flor” and “Bidi Bidi Bom Bom”.

Fun Fact 2: Chorizo sausage is a popular ingredient in Spanish and Latin American cuisine. It is believed to have been brought to Spain by the Moors during the 8th century, making it one of the oldest types of sausage in the world.