Turkey Tortilla Soup
Looking for a recipe that uses leftover turkey? Try this simple Mexican-inspired soup that combines zucchini, tortillas, and salsa and can be made in less than 30 minutes.
Ingredients
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3 6-inch corn tortillas, cut in strips
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2 tablespoons cooking oil
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1 cup purchased red or green salsa
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2 14-ounces cans reduced sodium chicken broth
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2 cups cubed cooked turkey (12 ounces)
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1 large zucchini, coarsely chopped
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Lime wedges (optional)
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Sour cream and cilantro (optional)
Directions
1.
In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2.
In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
Nutrition information
Calories 262, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 6 g, Cholesterol 53 mg, Sodium 920 mg, Carbohydrate 16 g, Total Sugar 4 g, Fiber 3 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 6%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Chicken & Tortilla Soup
Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low--just a slight chile warmth--so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.
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