Turkey Tortilla Soup

Looking for a recipe that uses leftover turkey? Try this simple Mexican-inspired soup that combines zucchini, tortillas, and salsa and can be made in less than 30 minutes.

Turkey Tortilla Soup Enlarge Image
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21 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
20 mins
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Turkey Tortilla Soup

Ingredients
3
6 inches corn tortillas, cut in strips
2
tablespoons cooking oil
1
cup purchased red or green salsa
2
14 ounce can reduced sodium chicken broth
2
cups cubed cooked turkey (12 ounces)
1
large zucchini, coarsely chopped
 
Lime wedges (optional)
 
Sour cream and cilantro (optional)

Directions

  1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
  2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Nutrition Facts

(Turkey Tortilla Soup)
    Per serving:
  • 262 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 6 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 53 mg chol.,
  • 920 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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