As the weather gets cooler, this Turkey Tortilla Soup becomes a favorite at our house. Not only because it is warm and comforting, but because I can use bone broth. The turkey or chicken bone broth used in this recipe will ward off colds, boost immunity, and heal the body from the inside out.
You can easily find bone broth these days at the grocery store (on the shelf in cartons or the freezer section), order it online from my favorite brand Kettle & Fire, or make your own.
The second best part of soup . . . leftovers! The flavors combine beautifully in the fridge overnight and make a great lunch or dinner again the next day.
1 tbs Avocado Oil
1 small Onion, Chopped
1 lb Ground Turkey
1 medium Zucchini, diced
1/2 cup Shredded Carrots
1 (28oz) can Crushed Tomatoes
1/4 cup canned Diced Mild Green Chilies
1 tbs Cumin
1 tsp Smoked Paprika
1 tsp Sea Salt
1/2 tsp Ground Black pepper
2 tbs Tomato Paste
1 (32 oz) carton Chicken or Turkey Bone Broth
1/4 cup Cilantro, chopped*
Heat oil in a large pot over medium heat. Add onion and saute 2 minutes.
Add ground turkey to the pot and cook until no longer pink.
Add the zucchini and carrots, stirring for about 2 minutes.
Add the remaining ingredients except cilantro.
Bring to a boil, then reduce heat to a simmer. Cook with lid on for 20 minutes.
Divide among bowls and top with cilantro.
*Other toppings could include sliced avocado, sour cream, shredded cheese or corn chips.