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Smoked Turkey And Tortilla Soup

Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

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

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

Oxmoor House Healthy Eating Collection