This flavorful favorite is a quick fix when made with leftover Thanksgiving turkey. Choose regular chili powder or a spicier or smokier one (such as ancho or chipotle) to customize. If you love the flavor but simply want to turn up the heat, add a touch of ground red (cayenne) pepper.
4 (6-inch) corn tortillas
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 jalapeño 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
How to Make It
Preheat oven to 375°.
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 375° for 10 minutes; stir. Bake an additional 5 minutes or until lightly browned and crisp. Cool on pan.
Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 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.