FIESTA TURKEY TORTILLA SOUP
I'm always thankful when I can pull such a delicious soup together in under 30 minutes. -Amy McFadden, Chelsea, Alabama
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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 400° 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.
Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1264mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.
WEEKNIGHT TURKEY TORTILLA SOUP
This is now my family's most requested soup-so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. -Gail Lucas, Olive Branch, Mississippi
Provided by Taste of Home
Time 1h30m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.
Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 846mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
TIM'S TURKEY TORTILLA SOUP
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
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
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
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.
TURKEY TORTILLA SOUP
Wondering what to do with all that turkey -- this is it! Try this spicy tortilla soup from Cuisine at Home magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 8 cups
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12-14 minutes, remove from oven, and season with salt; set aside.
- Sweat onion, corn, garlic and jalapeno in 2 tablespoons olive oil in a large pot over medium heat 4-5 minutes. Stir in tomato paste, chipotles, and seasonings; cook 1 minute. Add broth, tomatoes, turkey, and beans and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avocados and tortilla strips.
Nutrition Facts : Calories 276.8, Fat 10.4, SaturatedFat 1.8, Cholesterol 26.6, Sodium 620.5, Carbohydrate 30.2, Fiber 5.8, Sugar 3.9, Protein 18
TURKEY TORTILLA SOUP
What to do with all that leftover turkey?! Shred it up and put it into these delicious bowls of Turkey Tortilla Soup with the most delicious fried tortillas on top.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
- Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
- Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
- To make the tortilla strips: In a small skillet, heat about 1/4 cup of vegetable oil over medium high heat. Once hot, add the Old El Paso™ tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
Nutrition Facts : ServingSize 1 Serving
TURKEY TORTILLA SOUP
Categories Soup/Stew Tomato turkey Quick & Easy Corn Lima Bean Winter Jalapeño Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Place chili powder in heavy medium saucepan. Stir over low heat just until fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase heat and bring to boil. Add succotash, turkey, 1/3 cup corn chips and minced chili. Simmer until vegetables are tender, about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips.
HEARTY TURKEY TORTILLA SOUP
Make and share this Hearty Turkey Tortilla Soup recipe from Food.com.
Provided by Joanie Grow
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix broth, rice and cumin in saucepan.
- Heat to a boil.
- Cover and cook over low heat 20 minutes.
- Stir in turkey, corn, salsa, cilantro and lime juice and heat through.
- Top with Crisp Tortilla Strips.
- Crisp Tortilla Strips: Preheat oven to 425° F.
- Cut 4 corn tortillas into thin strips and place on baking sheet.
- Spray with vegetable cooking spray.
- Bake 10 minutes or until golden.
Nutrition Facts : Calories 211.6, Fat 3.7, SaturatedFat 1, Cholesterol 35.5, Sodium 909.1, Carbohydrate 25.6, Fiber 0.9, Sugar 1.9, Protein 19.6
TURKEY TORTILLA SOUP
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
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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