Fiesta Turkey Tortilla Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 cup chopped fresh cilantro
- 1 can (15 ounces) black beans rinsed and drained
- 1/2 cup medium salsa
- 1 can (15-1/4 ounces) whole kernel corn drained
- additional salsa optional
- 4 cans (14-1/2 ounces each) chicken broth
- 3 cups shredded cooked turkey or rotisserie chicken
- 5 corn tortillas (6 inches) cut into 1/4-inch strips
- Carbohydrate 1.1433472501099 g
- Cholesterol 0 mg
- Fat 0.0443210000155722 g
- Fiber 0.358190002254055 g
- Protein 0.324742750063786 g
- Saturated Fat 0.00535220000041925 g
- Serving Size 1 1 serving (20g)
- Sodium 98.7545500013775 mg
- Sugar 0.785157247855848 g
- Trans Fat 0.00514742500571979 g
- Calories 5 calories
Directions In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400degrees 4-6 minutes or until golden brown and crisp. Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired. Yield: 8 servings. Originally published as Fiesta Turkey Tortilla Soup in Taste of Home October/November 2012, p66
