Ski Lodge Tortilla Soup Recipe

Posted by Katja on January 14, 2011

turkey-tortilla-soup (turkey-tortilla-soup)

Tortilla Soup is our family's traditional ski trip soup and it’s great when you’ve got leftovers too. Every time I make my soup for friends, they always ask my recipe. I change it a little bit each time because it is the most versatile soup ever.

Some suggestions:
    •    Be creative and use leftover chicken from those restaurant fajitas, leftover turkey or roasted chicken from the grocery store.
    •    Add beans to make this soup “meatier” or more like chili.
    •    Make it easier by skipping the jalapeño and using canned tomatoes with chilies instead.
    •    Add ground cumin and paprika to make it tastier.
    •    Add juice of one lime.


1 big heaping soup bowl of turkey / chicken leftovers in small pieces
1 jalapeño pepper
bunch of green onions
1/2 stick butter
4 garlic gloves, minced
1 32 oz container of chicken broth
32 oz water
1/2 can (15 oz) can of corn
1 large 28oz can of Roma tomatoes
1/2 cup chopped fresh cilantro
1 can of black beans
1 teaspoon  cumin
1 teaspoon of paprika
Juice of one lime

avocados (avocados)serve with:
cut avocados
tortilla chips / tortilla strips / quesadillas
cut green onions (the green parts)
sour cream
shredded Mexican style cheese

1. Roast jalapeño in the oven on broil it for 10-15 minutes until roasted (until the jalapeño looks black.)  Cut the pepper open under cold running water and peel the skin (the cold water will make it easier to peel the skin) Remove the seeds and mince. If you want spicier soup, skip the roasting, mince the jalapeño and saute it with garlic.

2. Cut the green onions in half and cut only the white ends, save the green for later. Mince garlic. Melt the butter in a large soup pan. Add green onions and garlic and saute for about 10 minutes on medium heat.

3. Add minced jalapeño and saute a few more minutes.

4. Turn the stove on high heat. Add half of the chicken broth, the can of tomatoes, corn and the turkey/chicken strips and let it boil. Add rest of the chicken broth and water, and turn it back to medium heat. Simmer for 30 minutes.

5. Mince fresh cilantro and add to the soup. Add cumin, paprika, beans and juice of one lime. All these are optional – use what you can easily find from the store.

6. Cook on medium heat another 30 minutes . (the soup gets better the longer you cook it but if you cook longer than 90 minutes, add more water or chicken broth.

7. Cut rest of the green onion in a serving bowl, as well as the avocado.

8. Serve with tortilla strips, tortilla chips and with sour cream and cheese. We sometimes add salsa on the top too to make it hotter.


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