Spice up your work week (and your leftovers)! Our Creamy Turkey Tortilla Soup will keep you warm and fill you up on those chilly fall nights. Belfonte Whipping Cream gives this soup the perfect texture and will have you dreaming of warm summer nights.
1 Tbs olive oil
2-3 cups leftover turkey, chopped (or 2 chicken breasts, cut in small pieces
1 Tbs taco seasoning
3 Tbs butter
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 jalapeno pepper, finely chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper
3 Tablespoons flour
32 oz. chicken stock
2 cups Belfonte Whipping Cream
1 can Rotel
1 can red kidney beans, drained
1 can black beans, drained
2 ears fresh corn or 1 cup frozen corn kernels
1/2 cup fresh cilantro
Belfonte Sour cream
Over medium high heat, add olive oil in Dutch oven or large pot. If using leftover turkey, slice or shred in small pieces and toss in the olive oil for a few minutes until browned or cook chicken until cooked through and browned. Add taco seasoning and stir for a few minutes, then remove turkey/chicken and set aside.
Add butter to the empty pot and melt. Add onion, peppers, and garlic. Cook until soft (about 10 minutes).
Add spices and cook for one minute then add the flour and cook for one minute longer.
Add broth and Belfonte Whipping Cream. Bring to a bubble then reduce heat to low. Add turkey/chicken back to the pot. Add Rotel, beans and corn. Simmer for 20 minutes.
Serve with chopped cilantro, tortilla chips, cheese, Belfonte Sour Cream and avocado.