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Name: Turkey-Tortilla Soup (5 Pts)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 6-inch corn tortillas; 2 1/4 teaspoons chili powder divided; 1 1/2 teaspoons olive oil; 1 cup finely chopped onion; 2 garlic cloves minced; 4 cups fat-free low sodium chicken broth; 1/2 teaspoon ground cumin; 1 14 1/2 -oz. can stewed tomatoes with jalapeno ; undrained; 2 cups shredded cooked turkey breast about 12 ounces; 3 Tablespoons fresh lime juice; 3 Tablespoons chopped fresh cilantro; 1/4 cup crumbled queso fresco about 1 oz.; optional

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INGREDIENTS

4 6-inch corn tortillas
2 1/4 teaspoons chili powder ; divided
1 1/2 teaspoons olive oil
1 cup finely chopped onion
2 garlic cloves ; minced
4 cups fat-free low sodium chicken broth
1/2 teaspoon ground cumin
1 14 1/2 -oz. can stewed tomatoes with jalapeno ; ; undrained
2 cups shredded cooked turkey breast ; about 12 ounces
3 Tablespoons fresh lime juice
3 Tablespoons chopped fresh cilantro
1/4 cup crumbled queso fresco ; about 1 oz.; optional

Servings

INSTRUCTIONS

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.

NOTES

Can omit cheese, doesn't add much flavor. Try with chicken.

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Turkey-Tortilla Soup (5 Pts)

4 6-inch corn tortillas
2 1/4 teaspoons chili powder divided
1 1/2 teaspoons olive oil
1 cup finely chopped onion
2 garlic cloves minced
4 cups fat-free low sodium chicken broth
1/2 teaspoon ground cumin
1 14 1/2 -oz. can stewed tomatoes with jalapeno ; undrained
2 cups shredded cooked turkey breast about 12 ounces
3 Tablespoons fresh lime juice
3 Tablespoons chopped fresh cilantro
1/4 cup crumbled queso fresco about 1 oz.; optional

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.

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 4 Servings

Calories: 90
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 90

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