Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Turkey Tortilla Soup
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- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 34 g
- Cholesterol
- 85 mg
- Sodium
- 1437 mg
Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 34 g
- Cholesterol
- 85 mg
- Sodium
- 1437 mg
Ingredients
Directions
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23m
Easy
CLASS
- Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.
