By: Jodie Shield, RD
Got any left over turkey? Then you have to try my Turkey Tortilla Soup. It’s quick and easy to make, good for you, and tastes one-hundred times better than canned soup. Actually, I make it all year round but instead of turkey, I use chicken breast. You’ll find my original recipe for Chicken Tortilla Soup soup in my book Healthy Eating, Healthy Weight for Kids and Teens. If I don’t have any left over turkey, I simply cook a few extra chicken breasts when I am making dinner (I call those planned-overs). Or, I pick up a roasted chicken breast at the deli counter. Lately, I noticed that my supermarket, Jewel, has roasted chicken breast already shredded in the cold-food section – how convenient!
I am not sure which recipe version of my Tortilla Soup I like better – Turkey or Chicken. So I am asking you and your family to decide. Go ahead and prepare the soup both ways. Which do you prefer?
Turkey Tortilla Soup
Makes 6 servings
- 1 14 1/2-ounce can low-sodium chicken broth (home make if you have it handy!)
- 3/4 cup water
- 1 cup medium chunky-style salsa
- 2 teaspoons chili powder or hot pepper sauce
- 10 ounces cooked turkey breast, shredded or cut into strips
- 1 8 1/2-ounce can no-salt-added corn, drained
- 1/2 cup cooked dried black beans (or use no-salt added, canned black beans), drained and rinsed
- 1 tablespoon fresh cilantro (optional)
- 1 cup crused baked tortilla chips
- 1/4 cup (2 ounces) shredded, reduced-fat Monterey Jack cheese
Place all of the ingredients except the tortilla chips and cheese into a large saucepan and heat to boiling. Reduce the heat to medium-low and cook covered for about 5 minutes. Stir in tortilla chips and cheese. Serve hot.
Nutrition Information: 178 calories, 44 grams carbohydrate, 5.6 grams fat, 2 grams saturated fat, 26 milligrams cholesterol, 3 grams dietary fiber, 680 milligrams sodium
or pick up a