Go Back
one ordinary bowl of red tomato turkey soup with short roast turkey strips, black beans and small green zucchini pieces topped with thin crisp golden corn-tortilla strips, with no corn kernels, cheese, avocado or garnish
Andre Lewis

Crockpot Turkey Tortilla Soup

The crockpot gives tomato, zucchini and black beans time to make a soup base while the leftover turkey stays in the refrigerator until the final reheating stage. Bake the tortilla strips separately so their crunch reaches the bowl instead of dissolving in the cooker. This is a red broth with roast turkey pieces, not ground-turkey taco filling thinned with water, and the lime belongs at the end after the vegetables are tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 can 28 oz crushed tomatoes
  • 4 cups low-sodium turkey broth
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 medium zucchini cut into 1/2-inch pieces
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1/2 tsp fine salt
  • 4 cups cooked roast turkey skin removed and cut into short strips
  • 6 small corn tortillas cut into thin strips
  • 2 tsp neutral oil
  • 1/8 tsp fine salt for tortilla strips
  • 1 tbsp fresh lime juice

Method
 

  1. Combine tomatoes, broth, onion, garlic, black beans, zucchini, cumin, chili powder and soup salt in a 6-quart slow cooker. Cover and cook on low for 4 hours until onion and zucchini are tender.
  2. Near the end, heat the oven to 400°F. Toss tortilla strips with oil and their 1/8 teaspoon salt, spread on a rimmed sheet and bake for 10 to 14 minutes, turning once, until crisp and lightly golden.
  3. Add refrigerated roast turkey to the hot soup, cover and cook on high for 15 to 25 minutes until the turkey pieces reach 165°F; stir once to distribute them.
  4. Stir lime juice into the soup. Divide turkey, vegetables, beans and broth among 6 bowls.
  5. Top each bowl with one-sixth of the crisp tortilla strips immediately before eating, keeping strips separate from any soup saved for later.