Quick Dish: Turkey Tortilla Soup

Now that it’s getting dark earlier and the air outside is colder, soup is of the essence, especially when it’s part of a quick family dinner. While some homemade bisques and stews can take hours to create, others take a mere 30 or 40 minutes. Turkey tortilla soup is a personal favorite because it’s hearty and flavorful, but very low in calories. Plus, it’s a delicious way to use up some leftover Thanksgiving turkey.

The key to making a quality tortilla soup is the spices, especially the chili powder. If you visit a local spice shop such as Savory Spice Shop in Santa Rosa, you’ll see that there are at least four or five chili (or chile) powders to choose from-all of which offer a wide range of smoky flavors and spice levels.

If you’re new to the world of chili powders, a chili-powder blend might be best; however, a chipotle chili powder can add a very smoky flavor that will completely change the flavor of your soup in a good way.

That said, when making soups, it’s always important to add spices a little at a time to see how flavors meld to match your personal preference.

The turkey tortilla soup recipe below calls for specific spices and already has a minor kick to it, but it’s up to you if you want to add more cayenne pepper, for instance, to make it spicier.

You can also opt to add corn or bell peppers to the soup for added texture. The recipe makes enough for four to six servings, which is perfect for families or individuals who want to make one big meal that they can continue to eat throughout the week. If doing so, the soup will only continue to become more flavorful the longer the spices sit together.

For a creative take on the tomato soup and grilled cheese staple, make a cheese quesadilla to go along with the tortilla soup. The cheesy treat makes a delicious side and is the perfect shape for dipping. Happy cooking!

____

Turkey Tortilla Soup

Serves 4 to 6, cooking time 40 minutes

1½ cups shredded cooked turkey

1 onion

4 stalks celery

1 15-ounce can black beans, drained and rinsed

1 28-ounce can whole, peeled tomatoes

6 cups chicken broth (or vegetable broth, if preferred)

1 tablespoon olive oil

2 tablespoons minced garlic

1 tablespoon cumin

1 tablespoon chili powder

1/ 2 teaspoon cayenne pepper

1 teaspoon onion powder

- Salt and pepper to taste

1/ 2 cup shredded cheddar cheese

1/ 2 cup chopped fresh cilantro leaves

1/ 2 cup crushed tortilla chips

Dice onion and celery stalks. Add olive oil to large pot, and sauté onion and celery stalks until translucent over medium heat.

Puree whole, peeled tomatoes, and add the tomatoes to the onion and celery stalk mixture. Pour in chicken broth, and stir together over medium heat.

Add the turkey, black beans, garlic, cumin, chili powder, cayenne pepper and onion powder. Bring to a boil, and then reduce heat to simmer for 25 minutes. Salt and pepper to taste as the soup simmers and allows some of the other flavors to be released.

Ladle soup into a bowl, and garnish with cheddar cheese, cilantro leaves and tortilla chips.

____

Cheese Quesadilla

Serves 1

1 flour tortilla

1/ 4 cup cheddar cheese

1 teaspoon olive oil

Place the cheese in the tortilla, and fold the tortilla in half.

Heat the olive oil in a pan over medium heat. Add the crescent-shaped quesadilla. Heat on both sides until the tortilla is golden brown and the cheese inside is melted.

Jessie Fetterling is a Santa Rosa-based food and travel writer.