Smoked Turkey And Tortilla Soup

Oxmoor House
6 servings (serving size: 1 1/2 cups)


+ Add To Shopping List
6 (6-inch) corn tortillas, cut into 1/4- inch strips
Cooking spray
2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, minced
2 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained
4 cups fat-free, reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 green bell pepper, diced
1 1/3 cups chopped smoked turkey breast (about 3/4 pound)
1 cup frozen whole-kernel corn
1 (4-ounce) can whole green chiles, drained and sliced
1/2 cup chopped fresh cilantro


Preheat oven to 350°.

Spread tortilla strips on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes or until golden, stirring after 10 minutes. Set aside.

Heat oil in a Dutch oven over mediumhigh heat. Add onion and garlic; cook, stirring constantly, 2 minutes. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes.

Add turkey, corn, and chiles to pan; bring to a boil. Reduce heat, and simmer 15 minutes.

Ladle soup into individual bowls, and top with tortilla strips and cilantro.

Created date

March 2010

Nutritional Information

Calories 214
Fat 3 g
Satfat 0.4 g
Protein 15 g
Carbohydrate 34 g
Cholesterol 20 mg
Iron 3 mg
Sodium 1489 mg
Caloriesfromfat 13 %
Fiber 3.7 g
Calcium 94 mg