Mexican Turkey Tortilla Soup

Jan 12, 2024All Recipes

Turkey takes a Mexican twist here.  Use your leftover turkey to create this flavourful festive soup. 

Preparation Time: 15 minutes

Cooking Time: about 30 minutes

Serves 6

2 tbsp (25 mL)        vegetable oil

2                             cloves Ontario Garlic, minced

1 tbsp (15 mL)        tomato paste

1                             can (19 oz/540 mL) chunky stewed tomatoes 

1 tsp (5 mL)           each chili powder, dried oregano leaves and ground cumin

1/4 tsp (1 mL)          crushed red pepper flakes

4 cups (1 L)             sodium-reduced chicken broth

3 cups (750 mL) water

4 cups (1 L)             shredded cooked Ontario Turkey (about 1 lb/500 g)

6                              whole grain tortillas, thinly sliced into strips

1/2 tsp (2 mL)          salt

1 cup (250 mL)        shredded Ontario Jack Cheese

1/2 cup (125 mL)     coarsely chopped fresh Ontario Coriander 

3                              green onions, thinly sliced                                     

Lime wedges

In large pot, heat 1 tbsp (15 mL) of the oil over medium-high heat; add garlic and cook until softened, about 1 minute. Add tomato paste, stewed tomatoes, chili powder, oregano, cumin and red pepper flakes; cook, breaking up tomatoes and stirring until most of the liquid is evaporated, about 4 minutes. 

Add broth, water and turkey; bring to boil. Reduce heat and simmer over medium-low heat to combine flavours, about 10 minutes. 

Meanwhile, on large rimmed baking sheet, toss tortilla strips with remaining oil and salt. Bake in 425˚F (220˚C) oven, turning occasionally, until crisp and golden, about 15 minutes. 

Divide cheese, coriander and green onions among six bowls. Top with turkey soup, then tortilla strips. Serve with lime wedges. 

Nutritional Information:

1 Serving:

PROTEIN: 34 grams

FAT: 14 grams



FIBRE: 2 grams

SODIUM: 865 mg

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