Turkey Tortilla Soup

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

Ingredients:

• 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

Directions:

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

SaveSave