Turkey Tortilla Soup Recipe
Turkey Tortilla Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My wife created this recipe as a healthy way to use up Thanksgiving leftovers. It’s a nice alternative to the typical fare, and it’s so easy. Our family looks forward to this soup every year. —Matthew Szyndler, Maumee, Ohio.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
  • 2 cups frozen corn (about 10 ounces)
  • 1 cup salsa
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 4 cups chicken stock
  • 1 cup water
  • 2 cups cubed cooked turkey
  • 3 whole wheat tortillas (8 inches)
  • Reduced-fat sour cream and shredded Mexican cheese blend, optional

Directions

In a 6-qt. stockpot, heat 1 tablespoon oil over medium heat. Add onion and pepper; cook and stir 5-7 minutes or until tender. Stir in tomatoes, corn, salsa, bay leaf and cumin. Add stock and water; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend. Add turkey; heat through. Remove bay leaf.
Meanwhile, cut tortillas into 1/2-in.-wide strips. In a large skillet, heat 1 teaspoon oil over medium heat. Add tortilla strips in batches; cook and stir 1-2 minutes or until golden brown.
Top each serving with tortilla strips and, if desired, sour cream and cheese. Yield: 8 servings (3 quarts).
Originally published as Turkey Tortilla Soup in Healthy Cooking Annual Recipes Annual 2016, p22

Nutritional Facts

1-1/2 cups (calculated without optional ingredients): 240 calories, 6g fat (1g saturated fat), 35mg cholesterol, 657mg sodium, 31g carbohydrate (9g sugars, 6g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 2 tablespoons canola oil, divided
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
  • 2 cups frozen corn (about 10 ounces)
  • 1 cup salsa
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 4 cups chicken stock
  • 1 cup water
  • 2 cups cubed cooked turkey
  • 3 whole wheat tortillas (8 inches)
  • Reduced-fat sour cream and shredded Mexican cheese blend, optional
  1. In a 6-qt. stockpot, heat 1 tablespoon oil over medium heat. Add onion and pepper; cook and stir 5-7 minutes or until tender. Stir in tomatoes, corn, salsa, bay leaf and cumin. Add stock and water; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend. Add turkey; heat through. Remove bay leaf.
  2. Meanwhile, cut tortillas into 1/2-in.-wide strips. In a large skillet, heat 1 teaspoon oil over medium heat. Add tortilla strips in batches; cook and stir 1-2 minutes or until golden brown.
  3. Top each serving with tortilla strips and, if desired, sour cream and cheese. Yield: 8 servings (3 quarts).
Originally published as Turkey Tortilla Soup in Healthy Cooking Annual Recipes Annual 2016, p22

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