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Turkey Tortilla Soup
- Makes: 4 servings
- Start to Finish
Looking for a recipe that uses leftover turkey? Try this simple Mexican-inspired soup that combines zucchini, tortillas, and salsa and can be made in less than 30 minutes.
corn tortillas, cut in strips
purchased red or green salsa
reduced sodium chicken broth
cubed cooked turkey (12 ounces)
zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)
In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
(Turkey Tortilla Soup)
Servings Per Recipe 4, Polyunsaturated fat (g) 6, Niacin (mg) 6, Monosaturated fat (g) 2, Riboflavin (mg) 0, sat. fat (g) 2, Folate (µg) 28, cal. (kcal) 262, chol. (mg) 53, Pyridoxine (Vit. B6) (mg) 1, sodium (mg) 920, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 61, sugar (g) 4, Potassium (mg) 606, fiber (g) 3, iron (mg) 2, vit. C (mg) 12, vit. A (IU) 292, carb. (g) 16, pro. (g) 26, Fat, total (g) 11, Thiamin (mg) 0