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+ servings

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. 

Course Main Course, Main Dish, Soup
Cuisine American, Mexican
Keyword healthy soup recipe, soup recipe, tortilla soup
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 354 kcal
Author betsy


  • jalapeño peppers
  • red bell pepper
  • 1 cup corn kernels fresh or frozen
  • 3/4 teaspoon  kosher salt divided
  • garlic cloves minced and divided
  • 1/3 cup  panko breadcrumbs
  • 1 pound  ground turkey
  • large egg lightly beaten
  • 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


  1. Preheat broiler.
  2. 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.

  3. Mince jalapeños, and coarsely chop bell pepper. Set aside.

  4. 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.

  5. Using a large cookie scoop, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

  6. 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.

  7. 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.

  8. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.

  9. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with cilantro and tortilla strips.

Nutrition Facts
Tortilla Soup with Turkey Meatballs
Amount Per Serving (1.5 cups)
Calories 354 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 71mg24%
Sodium 545mg23%
Potassium 1249mg36%
Carbohydrates 48g16%
Fiber 6g24%
Sugar 16g18%
Protein 29g58%
Vitamin A 8901IU178%
Vitamin C 53mg64%
Calcium 235mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.