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Turkey Tortilla Soup

Turkey Tortilla Soup

The toppings make this soup that’s prepared with leftover Thanksgiving turkey extra special. Brothy and full of tender turkey, diced tomatoes, yellow sweet corn, chiles and seasonings, it’s a hearty meal that feels fresh and satisfying, without a long prep time.

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Serves 4

Prep time 10 min.

Cook time 25 min.

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 tsp. cumin
  • 1 tsp. dried oregano
  • 1 carton (32 oz.) College Inn® Chicken or Turkey Broth
  • 2 to 3 cups chopped or pulled cooked turkey or chicken
  • 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
  • 1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained
  • 1 can (4 oz.) diced green chilies, not drained
  • Lightly crushed tortilla chips
  • Lime wedges
  • Optional Toppings
  • Chopped cilantro
  • Sliced green onions
  • Diced avocados
  • Diced radishes
  • Shredded Jack cheese
  • Low-fat sour cream

Directions

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and garlic; cook 3 to 4 minutes, stirring constantly, until onions are softened. Add cumin and oregano; cook 30 seconds, stirring constantly.
  2. Stir in broth, turkey, corn, tomatoes and chilies. Bring to a boil; reduce heat and simmer 15 minutes. Serve with tortilla chips, lime and choice of toppings.

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