Tortilla soup with turkey meatballs is the healthy, yet comforting meal you need on these lingering winter nights. Lots of healthy veggies combined with a spicy broth make this a seriously satisfying meal.
**This post was updated in 2020
I’m back from my trip down south, and am SWAMPED with work and catching up to do. I’ve tried to look ahead at my schedule to see when I’ll finally get a break, but I realized that’s pretty much not going to happen until…..well, never.
First it’s out of town visitors, then Thanksgiving, then holiday party season, then tax season, then spring travels, then SUMMER!
Maybe I’ll get to chill out a bit once that rolls around. Until then, I’ll just keep my head down, pretend I’m not mad that it gets dark so early, and drown my sorrows in my favorite food, and the only good thing about winter, soup.
Tortilla soup with turkey meatballs
I made this spicy meatball soup for The Hubs and I before we left, and I’m pretty sure its one of my favorite soups of all time. Hubs was crazy about it, and the two of us just gobbled it up.
We were happy as clams.
What is it about soup (particularly tortilla soup) that makes everything seem ok in the world, even if its just for a moment while you’re eating it? I guess that’s why they call it comfort food.
More comforting soup recipes
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Tortilla Soup with Turkey Meatballs
Tortilla soup with turkey meatballs is the healthy, yet comforting meal you need on these lingering winter nights. Lots of healthy veggies combined with a spicy broth make this a seriously satisfying meal.
Ingredients
- 2 jalapeño peppers
- 1 red bell pepper
- 1 cup corn kernels fresh or frozen
- 3/4 teaspoon kosher salt divided
- 6 garlic cloves minced and divided
- 1/3 cup panko breadcrumbs
- 1 pound ground turkey
- 1 large egg lightly beaten
- 1 chipotle chile canned in adobo sauce, minced
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups 3/4-inch cubed red potatoes
- 1 cup 1/2-inch-thick slices carrot
- 3 cups fat-free lower-sodium chicken broth
- 2 cups water
- 1/2 cup chopped fresh cilantro
- crispy tortilla strips for garnish
Instructions
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Preheat broiler.
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Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange peppers on baking sheet. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a sealed ziploc bag. Let stand 15 minutes. Scrape charred peel from peppers.
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Mince jalapeños, and coarsely chop bell pepper. Set aside.
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Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined.
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Using a large cookie scoop, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
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Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan.
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Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally.
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Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.
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Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with cilantro and tortilla strips.
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Jen says
Yum! Just made a chicken tortilla soup myself. Definitely the only good thing about winter!
Valerie says
Sounds delicious – what if I don’t have a Dutch oven? My birthday and boots are two other good things about winter 🙂
Brett says
Lauren made this last night for about 8 people. It was really really good.
betsy says
Awesome!