Preheat oven to 375 degrees.
Stack tortillas on a cutting board, and cut into ?-inch strips. Place
strips in a bowl, lightly coat with cooking spray, tossing to coat. Repeat
the procedure. Sprinkle ? teaspoon chili powder over the strips, tossing
to coat. Arrange strips in an even layer on a baking sheet. Bake at 375
degrees for 10 minutes, then stir. Bake an additional 5 minutes or until
lightly browned and crisp. Cool on pan.
Heat olive oil in a Dutch oven over medium-high heat. Add onion; saut? 4
minutes or until tender. Add garlic; saut? 1 minute. Stir in broth,
remaining 2 teaspoons chili powder, cumin and tomatoes; bring to a boil.
Cover, reduce heat, and simmer 10 minutes. Stir in turkey; cover and
simmer 5 minutes more.
Taste soup. Add cayenne pepper if more heat is desired.
Remove from heat. Stir in lime juice and cilantro. Ladle 1 ? cups into
each of 4 bowls. Top each serving with 1 Tablespoon cheese and about 3/4
cup tortilla strips.
Can omit cheese, doesn't add much flavor. Try with chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 25.3mg||1 %|
|Potassium 174.2mg||5 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 15.1g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 90
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