Mexi Turkey Tortilla Soup
Prep Time: 15 mintues
Cook Time: 25 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons minced garlic
Three 6-inch corn tortillas cut into 1-inch pieces
One 14.5 ounce can diced tomatoes
2 tablespoons chopped green chili pepper
4 cups low-sodium chicken broth 1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
12 ounces cocked ground or shredded turkey breast
1 cup frozen corn kernels
½ cup fat – free half and half
1 cup shredded Monterey Jack cheese
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro (optional)
½ cup fat-free sour cream (optional)
Black Bean Salsa (optional)
Heat oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Stir in the tortilla pieces and sauté until they are crisp.
Add the tomatoes, green chili peppers, broth, and spices and bring to a broil; Remove from the heat and let cool for 5 minutes.
Puree the soup in small batches in a blender and return to the saucepan. Add the turkey, corn, and half-and-half. Bring to a boil and simmer for 5 minutes, or until the soup begins to thicken.
Reduce heat to medium, sprinkle in the cheese, and stir until melted. Add lime juice. Serve in bowls, topped with cilantro, sour cream, and black bean salsa if desired.
Yield: 8 servings (1cup each)
Recipe from the Weight Loss Surgery Cookbook for Dummies
Per serving: Calories 220 (from fat 70); Fat 8 g (Saturated 4 g); Cholesterol 50 mg; Sodium 300 mg; Carbohydrate 16 g (Dietary Fiber 1 g), Protein 20 g; Sugar 3 g.