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.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 8|
|Calories from Fat: 69 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 43.7mg||13 %|
|Sodium 954.4mg||33 %|
|Potassium 569.6mg||15 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 20.5g|
|Protein 19.4g||28 %|
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Calories per serving: 236
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