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
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.
TURKEY TORTILLA SOUP
A nice hearty soup with a kick! Great for using up leftover turkey or chicken. Serving size listed is for 1 cup soup. From a local grocery flyer.
Provided by PrimQuilter
Categories One Dish Meal
Time 30m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in olive oil in 5 quart saucepan over medium heat until translucent.
- Stir in chilies and taco seasoning; cook 1 minute.
- Stir in tomatoes and broth; bring to a boil.
- Add corn and turkey.
- Reduce heat to low and simmer 5-10 minutes.
- Add cilantro.
- Spoon into bowls and top with tortilla chips and cheese.
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.
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
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.
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
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5/5 (1)Category Bread + DoughServings 4-6Total Time 50 mins
- Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, 1/2 teaspoon of salt, a few turns of black pepper and the turkey; cook, breaking up the turkey with a wooden spoon, until it's browned and cooked through, about 7 minutes.
- Stir in the tomatoes and the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Meanwhile, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
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