Turkey-Tortilla Soup

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 13%
  • Fat: 3.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 31.7g
  • Carbohydrate: 26.5g
  • Fiber: 4.7g
  • Cholesterol: 73mg
  • Iron: 2.7mg
  • Sodium: 877mg
  • Calcium: 123mg

Ingredients

  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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