Tortilla Soup with Chorizo and Turkey Meatballs

Tortilla Soup with Chorizo and Turkey Meatballs

The days are getting longer.  Yes, that is exactly how I think about it.  Daylight Savings Time is not my friend.  In the fall, it is a completely different story – you get an extra hour of sleep, everything is peachy.  Plus, I actually love when it gets dark at 4pm in the afternoon, there is something very appealing to me.  I think it is because it seems like it should be so much later when it is dark, but you have hours left in the day.  Last weekend really messed me up – I have been exhausted all week – and as I am typing away, I really should be getting some sleep, as I have a 4am conference call tomorrow.  As if my internal clock isn’t already messed up enough.

There is something positive though about longer days…and it all comes back to this blog.  When I started this blog, I went out and got a painter’s light so I could take pictures before dinner (when it was dark), and I would still capture some good shots.  Over the years though life has become just too hectic – and last year, with my New Year’s resolution to simplify (which I tried extremely hard to do, but it never seems to be enough), I decided I would no longer go through the hassle.  Taking pictures outside is much easier and less time consuming.  Easier said then done.  What that means is that half the year, I can only make things on the weekend to post – and they need to be photographed while there is still light in the sky.  At least my family no longer waits for me to take pictures before we eat dinner.

Longer days means taking pictures after I make a weeknight meal – I love it.  Last night I was so excited to run a bowl of soup outside and snap a few shots before sitting down – I felt like I accomplished that much more in my evening.  After all – this very easy soup that I found in Cooking Light was definitely worth photographing.  I took one taste, and I knew it was a keeper.  I love a good meal in a bowl – and this was definitely satisfying.  I must say – do not skip the cilantro – it made the entire dish sing.

So, maybe longer days means I can be more productive.  But seriously, is that really what I need right now?  Just a good bowl of soup and some sleep – now that’s more like it.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped seeded poblano pepper
  • 1 ounce smoked Spanish chorizo, finely chopped
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1  (14.5-ounce) can unsalted diced tomatoes, drained
  • 2  corn tortillas, chopped
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 12 ounces 93% lean ground turkey
  • 1  large egg
  • Cooking spray
  • 3/4 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro

Preparation

Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion, poblano, and chorizo; sauté 2 minutes. Add stock and tomatoes; bring to a simmer. Stir in tortillas.

Combine 1/4 teaspoon salt, garlic powder, and next 4 ingredients (through egg). Shape turkey mixture into 12 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs; cook 4 minutes, browning on all sides. Add meatballs, remaining 1/4 teaspoon salt, and corn to stock mixture, and simmer 5 minutes. Top with cilantro.

For a printer-friendly version of this recipe, please click here:  Tortilla Soup with Chorizo and Turkey Meatballs

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