Tuesday, December 10, 2013

Mexican Spiced Turkey Tortilla Soup

I saw this recipe a few weeks before Thanksgiving and saved it.  I am so glad I did!  This is a great way to use the leftover turkey.  Don and I loved this.  If you don't like spicy, omit the cayenne. 
Mexican Spiced Turkey Tortilla Soup

John-Wolverine Taste of Home BB

1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 Chicken Flavored Bouillon Cubes
1 (10 ounce) can tomatoes with green chilies
2 cups cooked turkey breast, cut in bite-size pieces
1 cup frozen corn, thawed Beth used 1 can of corn--next time will use 1/2 can
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey Jack cheese
Tortilla chips


Heat oil in large saucepan over medium-low heat. Add onion and cook 4 minutes. Add green chilies, chili powder, cumin, garlic, oregano, and cayenne pepper. Cook and stir 1 minute. Stir in water, bouillon and tomatoes with green chilies. Bring to a boil. Add turkey and simmer 3 minutes. Add corn and simmer 1 minute. Stir in cilantro. Ladle soup into bowls. Sprinkle each serving with generous amount of cheese and chips.

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