Wow. I absolutely LOVED this soup that I found on Bev Cooks! The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious. I loved the creamy bits of avocado in each bite along with the salty cotija cheese. I had the leftovers for lunch for two days and it just seemed to get better and better. My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot! My husband and I both really loved the spiciness and thought this soup was amazing.
Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.
In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.
Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.