Week­night Turkey Tor­tilla Soup

Simple & Delicious - - ON THE MENU -

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, MS

Takes: 30 min. • Makes: 8 serv­ings

1 Tbsp. olive oil

1 large onion, chopped

1 gar­lic clove, minced 6 cups re­duced-sodium chicken broth

1 can (15 oz.) diced toma­toes, undrained

1 can (4 oz.) chopped green chilies

1 re­duced-sodium taco sea­son­ing 2 cups cubed cooked turkey

2 cups frozen corn (about 10 oz.), thawed

1/₃ cup minced fresh cilantro Op­tional top­pings: tor­tilla strips, shred­ded Mon­terey Jack cheese, sliced av­o­cado and lime wedges

In a Dutch oven, heat oil over medi­umhigh heat. Add onion; cook and stir un­til ten­der, 1-2 min­utes. Add gar­lic; cook 1 minute longer. Add broth, toma­toes, chilies 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.

11/2 CUPS 144 cal., 3g fat (1g sat. fat), 35mg chol., 846mg sod., 16g carb.

(6g sug­ars, 2g fiber), 14g pro.

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