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.

Charity Ferreira
Recipe by Cooking Light November 2006

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Yield:
4 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

271 calories; calories from fat 13%; fat 3.9g; saturated fat 1g; mono fat 1.8g; poly fat 0.7g; protein 31.7g; carbohydrates 26.5g; fiber 4.7g; cholesterol 73mg; iron 2.7mg; sodium 877mg; calcium 123mg.
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