Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Melanie Barnard
Recipe by Cooking Light September 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

263 calories; calories from fat 19%; fat 5.5g; saturated fat 0.7g; mono fat 2.8g; poly fat 1.6g; protein 32g; carbohydrates 22.1g; fiber 2.8g; cholesterol 45mg; iron 2.3mg; sodium 943mg; calcium 25mg.
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