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Turkey Tortilla Soup

Enjoy this recipe from The Electric Kitchen!

Ingredients:

Turkey Tortilla Soup

  • 6 corn tortillas
  • 1/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 1 jalapeno, minced
  • 2 cloves minced garlic
  • 4 cups chicken stock
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup fresh corn
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt or to taste
  • 1-1/2 cups shredded turkey
  • 1 avocado, sliced
  • 1/2 cup shredded Monterey Jack cheese
  • Chopped cilantro
  • Lime, cut into wedges

Directions:

  1. Cut tortillas in half then slice each into 1/4 inch-wide strips.
  2. Heat oil on medium-high heat in stockpot and fry till lightly browned and crisp.
  3. Drain on paper towel-lined plate.
  4. Add chopped onions to stockpot and cook for 2 to 3 minutes.
  5. Add jalapeno and garlic and cook one minute more.
  6. Add chicken stock, tomatoes, corn, cumin, oregano and salt.
  7. Bring to a boil and then lower to a simmer.
  8. Cover and cook for 15 minutes, then add turkey and cook till heated through.
  9. Serve with avocado, cheese, cilantro, tortilla strips and a sprinkle of lime juice.

Serves 4

Approximate Nutrient Analysis per serving (based on 1/2 teaspoon salt):
450 calories, 24 g fat, 6 g saturated fat, 70 mg cholesterol, 1600 mg sodium, 37 g carbohydrate, 5 g fiber, 7 g sugar, 24 g protein

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