Soup isn’t an unusual destination for leftover roast turkey, but this soup is anything but ordinary. Based on a recipe for Chicken and Tortilla Soup by Fine Cooking’s former editor in chief and publisher, Martha Holmberg, this Mexican-style soup is bursting with all sorts of interesting flavors and textures. It’s light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it’s a perfect encore to the big feast.
Looking for more recipes for your turkey encore? Browse our Guide to Thanksgiving for recipes that do more than just make great use of your Thanksgiving leftovers.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 143 | ||
Calories from Fat: 61 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 93.5mg | 3 % | |
Potassium 351.1mg | 9 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 10.2g | ||
Protein 5.9g | 8 % | |
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. |
Calories per serving: 143
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