Thanks to my mom for today’s delicious recipe. She made this recently – this is a great way to use leftover Christmas turkey!
1 cup chopped onion
1 teaspoon minced garlic
4 cups cooked, skinless turkey, cut into strips or bite-size pieces
1 (28-ounce) can diced tomatoes, undrained
6 cups fat-free chicken broth
1 (4-ounce) can chopped green chilies, drained
1 (14-16-ounce) can whole kernel corn, drained
1 or 2 (15-ounce) cans Great Northern Beans, drained
2 tablespoons lime juice
1 1/2 teaspoons ground cumin
1 teaspoon chili powder (more if preferred)
4 (6-8 inch) tortillas, cut into 1/4 inch strips
Coat a cast iron pot with cooking spray, saute your onion and garlic over medium heat until tender, about 7 minutes.
Add turkey, tomatoes, chicken broth, green chilies, corn, beans, lime juice, cumin, and chili powder. While soup is cooking (about 30 min.), preheat oven to 350°.
Bake tortilla strips on baking sheet for 10-15 minutes, until crisp.
Serve soup in bowls and top with:
Toasted tortilla strips
or any other topping you prefer
Per 1 cup serving (before toppings):
4 gm fat
37 mg cholesterol
20 g protein
24 g carbohydrates
5 g fiber
571 mg sodium
Adapted from Sunday’s American Profile magazine.