Got leftovers?
On Thanksgiving I cooked a 22-pound turkey for my fourteen guests. We did a good job of consuming most of the bird, but leftovers are inevitable and I think desirable. This year I tried a new soup recipe; one that I found in my newspaper supplement: American Profile. The Southwestern spice appealed to me and gave a completely different flavor than the usual day-after Thanksgiving meal.
Turkey Tortilla Soup
Serves 12
Ingredients
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 4 cups cooked, skinless turkey, cut in strips
- 1 (28-oz) can chopped tomatoes, undrained
- 6 cups fat-free chicken broth (I made my own by simmering the bones in a crockpot overnight)
- 1 (4-oz) can chopped green chiles, drained
- 1 (16-oz) package frozen corn
- 1 (15-oz) can Great Northern, navy white or black beans, drained and rinsed
- 2 Tablespoons fresh lime juice (Must brag that I used limes grown in my backyard.)
- 1 1/2 teaspoons cumin
- 1 Tablespoon chili powder
- 4 (6-8inch) flour tortillas, cut into 1/4 inch strips
- 1/2 cup chopped green onions
- 1 cup shredded Mexican-blend cheese
- 1 small avocado, peeled and chopped (optional)
Directions
- Coat a Dutch oven with cooking spray.
- Add onion and garlic and sauté over medium heat until tender, about 7 minutes.
- Add turkey, tomatoes, chicken broth, green chiles, corn, beans, lime juice, cumin and chili powder.
- Bring to a boil, reduce heat and simmer 10-15 minutes.
- While soup is cooking, preheat oven to 350 degrees.
- Place tortilla strips on baking sheet and bake 10-15 minutes, until crisp. I substituted broken tortilla chips.
- Serve soup in bowls and top with tortilla strips, green onions, cheese and avocado.
Nutritional facts per one cup serving: 209 calories, 4 grams fat, 37 mg cholesterol, 20 grams protein, 24 grams carbohydrates, 5 grams fiber, 571 mg sodium.
This joins other food blog articles posted in Wanderfood Wednesdays on Wanderlust and Lipstick.
