Turkey Tortilla Soup
Recipes » Soups, Stews and Chili » Meat and Poultry
The Soup and The Southwest
"This is a great recipe to use up Thanksgiving turkey leftovers. It could also be a quick weeknight meal. I omitted the green chilies and it was perfect for my kids. Husband loved it, too." - MelaromaticYield: 8 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Turkey
favorite of 587
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Verified by stevemur
| 1 CupOnion; chopped |
| 1 Teaspoonolive oil |
| 1 4-oz cangreen chilies; chopped |
| 1 1.25-oz Packagetaco seasoning mix |
| 1 16-oz cantomatoes; undrained |
| 6 CupsTURKEY BROTH or reduced-sodium chicken bouillon |
| 1 10-oz Packagefrozen corn |
| 2 CupsCOOKED TURKEY; cut into 1/2-inch cubes |
| 1/3 Cupfresh cilantro; chopped |
| 4 Ouncesunsalted tortilla chips; coarsely crumbled |
| 1/2 CupMonterey Jack cheese; grated |
Turkey Tortilla Soup Preparation
1. In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro.
2. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.
Notes
Republished with permission, National Turkey Federation
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