Chipotle Turkey and Corn Soup

Stacking the turkey cutlets and then thinly slicing them will save you some time during preparation. You can freeze leftover chipotle chiles in the adobo sauce (package chiles individually with a little sauce in small plastic freezer bags) and use in salsas, with pork, or for Mexican-inspired scrambled eggs.

Yield:

4 servings (serving size: 1 1/2 cups soup, 3/4 teaspoon cilantro, 2 tablespoons chips, and 1 lime wedge)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 19 %
Fat 5.5 g
Satfat 0.7 g
Monofat 2.8 g
Polyfat 1.6 g
Protein 32 g
Carbohydrate 22.1 g
Fiber 2.8 g
Cholesterol 45 mg
Iron 2.3 mg
Sodium 943 mg
Calcium 25 mg

Ingredients

1 tablespoon canola oil
1 pound turkey cutlets, cut into thin strips
2 teaspoons adobo sauce
1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14 3/4-ounce) can cream-style corn
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
4 lime wedges

Preparation

Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.

Note:

Melanie Barnard,

September 2005