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.


Turkey Tortilla Soup

by 3  people


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Ingredients
  • 3  6  inches 
    corn tortillas, cut in strips
  • 2   tablespoons 
    cooking oil
  • 1   cup 
    purchased red or green salsa
  • 2  14  ounce can 
    reduced sodium chicken broth
  • 2   cups 
    cubed cooked turkey (12 ounces)
  • 1   
    large zucchini, coarsely chopped
  •  
    Lime wedges (optional)
  •  
    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
Per Serving: cal. (kcal) 262, Fat, total (g) 11, chol. (mg) 53, sat. fat (g) 2, carb. (g) 16, Monosaturated fat (g) 2, Polyunsaturated fat (g) 6, fiber (g) 3, sugar (g) 4, pro. (g) 26, vit. A (IU) 292, vit. C (mg) 12, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 28, Cobalamin (Vit. B12) (g) 0, sodium (mg) 920, Potassium (mg) 606, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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