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.