Butternut Squash Bisque
Turkey Tortilla Soup
Leftover turkey, Southwestern seasonings and canned broth quickly turn into a mouth-watering one-pot dish.
35
13 servings
This chunky soup is filled with beans and corn.
Ingredients
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1 cup chopped onion
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1 teaspoon minced garlic
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4 cups cooked, skinless turkey, cut into strips
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1 (28-ounce) can chopped tomatoes, undrained
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6 cups fat-free chicken broth
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1 (4-ounce) can chopped green chiles, drained
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1 (16-ounce) package frozen corn
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1 (15-ounce) can Great Northern or navy white beans, drained and rinsed
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2 tablespoons lime juice
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1 1/2 teaspoons ground cumin
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1 tablespoon chili powder
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4 (6- to 8-inch) flour tortillas, cut into 1/4-inch strips
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1/2 cup chopped green onions
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1 cup shredded reduced-fat Mexican-blend or Cheddar cheese
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1 small avocado, peeled and chopped (optional)
Instructions
- Coat a Dutch oven with cooking spray. Add onion and garlic and sauté over medium heat until tender, about 7 minutes.
- Add turkey, tomatoes, chicken broth, green chiles, corn, beans, lime juice, cumin and chili powder. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
- While soup is cooking, preheat oven to 350F.
- Place tortilla strips on baking sheet and bake 10 to 15 minutes, until crisp.
- Serve soup in bowls and top with tortilla strips, green onions, cheese, and avocado, if using. Serves 13.
Recipe by Holly Clegg.
Nutritional Info (per serving)
- Calories 280
- Fat 9g
- Saturated Fat 3g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 3g
- Cholesterol 50mg
- Sodium 1010mg
- Potassium 330mg
- Carbohydrates 29g
- Fiber 4g
- Sugars 3g
- Protein 20g
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