Crushed corn tortilla chips not only add their earthy flavor to this soup, they also provide some crunch; unlike breadcrumbs, the tortilla chips retain their texture. This is my version of tortilla soup, and the cornucopia of vegetables makes it a meal.
Meatballs:
1 large egg
1/4 cup tomato juice
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
11/4 pounds ground turkey
1/2 cup crushed tortilla chips
Salt and freshly ground black pepper to taste
Vegetable oil spray
Soup:
1/4 cup olive oil
1 large onion, diced
2 garlic cloves, minced
2 tablespoons chili powder
6 cups Chicken Stock or purchased stock
2 (14.5-ounce) cans petite diced tomatoes, undrained
2 celery ribs, sliced
2 carrots, sliced
1 (15-ounce) can kidney beans, drained and rinsed
1 cup fresh corn kernels or frozen kernels, thawed
1/2 cup fresh peas or frozen peas, thawed
1. Preheat the oven to 450°F. Cover a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Combine egg, tomato juice, garlic, cumin, and oregano in a medium mixing bowl, and whisk well. Add turkey and tortilla chips, season to taste with salt and pepper, and mix well. Make mixture into 1-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray. Bake meatballs for 12 to 15 minutes.
3. While meatballs bake, heat olive oil in a heavy 3-quart saucepan over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Stir in chili powder, and cook for 1 minute, stirring constantly. Stir in chicken stock, tomatoes, celery, and carrots.
4. Bring to a boil and simmer soup, uncovered, for 20 minutes, or until vegetables are tender. Add meatballs, kidney beans, corn, and peas to soup, and simmer for 5 minutes. Season to taste with salt and pepper, and serve immediately.
Note: The soup can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered.