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.
Featured In: 56 Flavor-Packed Healthy Soups
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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