Turkey-Tortilla Soup Recipe

Name: Turkey-Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-inch) corn tortillas; Cooking spray; 2 1/4 teaspoons salt-free chili powder, divided; 1 1/2 teaspoons olive oil; 1 cup finely chopped onion; 2 garlic cloves, minced; 4 cups fat-free, less-sodium chicken broth; 1/2 teaspoon ground cumin; 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained; 2 cups shredded cooked turkey breast (about 12 ounces); 3 tablespoons fresh lime juice; 3 tablespoons chopped fresh cilantro; 1/4 cup (1 ounce) crumbled queso fresco

Servings: persons

4 (6-inch) corn tortillas
Cooking spray
2 1/4 teaspoons salt-free chili powder, divided
1 1/2 teaspoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon ground cumin
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
2 cups shredded cooked turkey breast (about 12 ounces)
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1/4 cup (1 ounce) crumbled queso fresco

1
Preheat oven to 375u00b0.
2
Stack tortillas on a cutting board, and cut into 1/4-inch strips. Place strips in a bowl, lightly coat with cooking spray, tossing to coat. Repeat the procedure. Sprinkle 1/4 teaspoon chili powder over strips, tossing to coat. Arrange strips in an even layer on a baking sheet. Bake at 375u00b0 for 10 minutes; stir. Bake an additional 5 minutes or until lightly browned and crisp. Cool on pan.
3
Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 4 minutes or until tender. Add garlic; saute 1 minute. Stir in broth, remaining 2 teaspoons chili powder, cumin, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in turkey; cover and simmer 5 minutes. Remove from heat; stir in juice and cilantro. Ladle 1 1/2 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cheese and about 3/4 cup tortilla strips. Serve immediately.

837

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6-inch) corn tortillas, Cooking spray, 2 1/4 teaspoons salt-free chili powder, divided, 1 1/2 teaspoons olive oil, and more.

Yes, Turkey-Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey-Tortilla Soup

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