Print Recipe
Turkey Tortilla Soup
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Prep Time :
10 min
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Cook Time :
15 min
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Total Time :
25 min
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Servings
2
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Serving Size
1 1/2 cups
Ingredients
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1 teaspoon canola or corn oil -
1/2 small onion (thinly sliced) -
1 small garlic clove (halved) -
1 14.5-ounce can no-salt-added whole tomatoes, undrained -
1 6-inch corn tortilla, chopped -
1 tablespoon tomato paste -
1 tablespoon chopped, fresh jalapeño (seeds and ribs discarded) -
1/4 teaspoon ground cumin -
1 cup fat-free, no salt added chicken broth -
1 cup chopped cooked skinless turkey breast or chicken breast, cooked without salt -
1 ounce queso fresco, crumbled, or farmer cheese, shredded (about 1/4 cup) -
2 tablespoons chopped avocado
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes or until soft, stirring occasionally. Stir in the tomatoes with liquid, tortilla, tomato paste, jalapeño, and cumin. Cook for 2 minutes, stirring constantly. -
In a blender, process the mixture until smooth. Return to the saucepan. Stir in the broth and turkey. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes. Ladle into bowls. Sprinkle with the queso fresco and avocado.
Tip: Queso fresco (KAY-soh FRAY-skoh) literally translates to “fresh cheese.” It is a mild white Mexican cheese that crumbles nicely. You can use farmer cheese, another mild white cheese (similar to Monterey Jack), if queso fresco isn’t available.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 285 | |
|---|---|---|
| Total Fat | 10.0 g | |
| Saturated Fat | 3.3 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.6 g | |
| Monounsaturated Fat | 4.2 g | |
| Cholesterol | 70 mg | |
| Sodium | 295 mg | |
| Total Carbohydrate | 23 g | |
| Dietary Fiber | 6 g | |
| Sugars | 9 g | |
| Protein | 29 g | |
Dietary Exchanges
1/2 starch, 2 vegetable, 3 lean meat
-
Prep Time :
10 min
-
Cook Time :
15 min
-
Total Time :
25 min
-
Servings
2
-
Serving Size
1 1/2 cups
Ingredients
-
1 teaspoon canola or corn oil -
1/2 small onion (thinly sliced) -
1 small garlic clove (halved) -
1 14.5-ounce can no-salt-added whole tomatoes, undrained -
1 6-inch corn tortilla, chopped -
1 tablespoon tomato paste -
1 tablespoon chopped, fresh jalapeño (seeds and ribs discarded) -
1/4 teaspoon ground cumin -
1 cup fat-free, no salt added chicken broth -
1 cup chopped cooked skinless turkey breast or chicken breast, cooked without salt -
1 ounce queso fresco, crumbled, or farmer cheese, shredded (about 1/4 cup) -
2 tablespoons chopped avocado
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes or until soft, stirring occasionally. Stir in the tomatoes with liquid, tortilla, tomato paste, jalapeño, and cumin. Cook for 2 minutes, stirring constantly. -
In a blender, process the mixture until smooth. Return to the saucepan. Stir in the broth and turkey. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes. Ladle into bowls. Sprinkle with the queso fresco and avocado.
Tip: Queso fresco (KAY-soh FRAY-skoh) literally translates to “fresh cheese.” It is a mild white Mexican cheese that crumbles nicely. You can use farmer cheese, another mild white cheese (similar to Monterey Jack), if queso fresco isn’t available.
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