Embrace the season with this holiday-inspired flavorful Turkey Tortilla Soup full of tender turkey, black beans and aromatic veggies.
Pair with your favorite Wente Vineyards wine for a delicious, easy-to-make meal.
Turkey Tortilla Soup
Did you folks survive the big day? We slept in, spent hours puttering away in the casa kitchen and stuffed ourselves into a pleasing food coma.
This is our first holiday season without the boys so the whole day was pretty laid back. There was never a doubt we would celebrate our blessings, it was just a matter of how.
A traditional Thanksgiving dinner takes a lot of work, and it’s a lot of food for two people.
But it’s not like us to shy from a challenge! Especially when leftovers mean recipes like my Turkey Tortilla Soup.
Friday we braved the shopping madness for a wine run, since it was the only thing getting us out of the casa on a day like that, then we made soup and broke out the board games for a night of strategy.
Paul will tell you we take our games as seriously as we do our wine. I am currently kicking his tail in Scrabble, and I’m pretty sure he’s mortgaged to the hilt in Monopoly! lol
The one thing we are both winning at is the taste and quality of our favorite Wente Vineyards wine.
He is partial to the Southern Hills Cabernet Sauvignon, while the award-winning 2014 Morning Fog Chardonnay is my first choice. It was recently given a Wine Enthusiast score of 90 Points.
I keeping telling Paul southern California isn’t that far from Arizona and a vineyard is the perfect weekend away! hint.hint
I really loaded this soup up with veggies including corn, chunky tomatoes and peppers. It’s pretty darn spicy so I recommend skipping the jalapeno if you like a mild soup!
I also am completely in love with the tortilla strips. Just slice them up and fry in 325 degree oil until crispy and golden brown. I always give them a sprinkle of kosher salt and a squeeze of fresh lime juice!
Which holiday dishes are you going to pair with Wente Vineyard wines?
- 2 cups cooked turkey
- 1 small red onion, diced
- 1 small jalapeno, seeded and diced
- 1 14-ounce can, crushed or stewed Mexican-style tomatoes
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon ground chiles de arbol
- 1 14-ounce can black beans, drained and rinsed
- ½ cup frozen or fresh corn
- 4-5 cups turkey or chicken stock
- Add all ingredients to a slow cooker. Salt and pepper to taste.
- Cook on low 4-6 hours or on high 2-3 hours until vegetables are tender.
- Serve hot with desired toppings.