Tims Turkey Tortilla Soup Recipes

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TIM'S TURKEY TORTILLA SOUP



Tim's Turkey Tortilla Soup image

An easy and delicious spicy soup made with ground turkey breast. Control the spice level by the picante sauce you use (we like medium). Also works well with ground pork.

Provided by JUSTINB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 pound ground turkey breast
2 (14 ounce) cans chicken broth
1 (20 ounce) jar picante sauce
¼ cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil
½ cup crushed tortilla chips, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
  • Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 6.9 g, Cholesterol 51.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 1.8 g, Sodium 1233.3 mg, Sugar 3.5 g

TURKEY TORTILLA SOUP



Turkey Tortilla Soup image

Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon chili powder
2 cloves garlic, thinly sliced
1 medium onion, chopped
1 chipotle chile in adobo sauce, minced
Kosher salt
4 cups homemade turkey stock or low-sodium chicken broth
One 15-ounce can diced tomatoes
2 cups corn tortilla chips, broken into bite-size pieces
1 cup corn kernels, fresh or thawed frozen
2 cups shredded cooked turkey
Juice from 2 limes
1/4 cup shredded Mexican blend cheese
1/2 cup fresh cilantro leaves
1 small avocado, diced, optional

Steps:

  • 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.

TIM'S TURKEY TORTILLA SOUP



Tim's Turkey Tortilla Soup image

An easy and delicious spicy soup made with ground turkey breast. Control the spice level by the picante sauce you use (we like medium). Also works well with ground pork.

Provided by JUSTINB

Categories     Tortilla Soup

Time 55m

Yield 6

Number Of Ingredients 7

1 pound ground turkey breast
2 (14 ounce) cans chicken broth
1 (20 ounce) jar picante sauce
¼ cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil
½ cup crushed tortilla chips, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
  • Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 6.9 g, Cholesterol 51.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 1.8 g, Sodium 1233.3 mg, Sugar 3.5 g

TURKEY TORTILLA SOUP



Turkey Tortilla Soup image

Use leftover turkey from the holidays for this festive soup, or for a grilled turkey version, use leftover turkey from the Grilled Turkey Cutlets with Pineapple-without the pineapple (page 162).

Yield serves 4, 1 1/2 cups per serving

Number Of Ingredients 15

2 6-inch corn tortillas, halved
Cooking spray
1/4 teaspoon chili powder
1 tablespoon light tub margarine
1/2 cup chopped onion
1/2 cup chopped carrot
1 Anaheim pepper, seeded and chopped
2 cups fat-free, low-sodium chicken broth
2 cups water
1 14.5-ounce can no-salt-added stewed tomatoes, undrained
1 8-ounce can no-salt-added tomato sauce
1 cup diced cooked skinless turkey breast, cooked without salt (about 6 ounces)
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup shredded fat-free Cheddar cheese (about 1 ounce)

Steps:

  • Preheat the oven to 350°F.
  • Lightly spray one side of the tortillas with cooking spray. Sprinkle with 1/4 teaspoon chili powder. Pour a small amount of water into 8 cups of a 12-cup muffin tin (to keep them from burning or warping). Hold one tortilla half with the cut side down and wrap it in one of the remaining muffin cups, curving the tortilla slightly to fit and frame a "bottomless" cup. Repeat with the remaining tortilla halves.
  • Bake for 5 minutes, or until crisp. Remove the muffin pan from the oven, leaving the tortillas in the muffin cups. Set aside.
  • Meanwhile, in a large stockpot, melt the margarine over medium-high heat, swirling to coat the bottom. Stir in the onion, carrot, and pepper. Cook for about 3 minutes, or until tender, stirring occasionally.
  • Stir in the remaining ingredients except the Cheddar. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  • Ladle the soup into bowls. Stand a tortilla half in each bowl. Sprinkle the soup with the Cheddar.
  • (Per Serving)
  • Calories: 167
  • Total Fat: 2.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.0g
  • Cholesterol: 31mg
  • Sodium: 200mg
  • Carbohydrates: 19g
  • Fiber: 4g
  • Sugars: 9g
  • Protein: 17g
  • Dietary Exchanges
  • 1/2 Starch
  • 2 Vegetable
  • 2 Very Lean Meat

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