Fiesta Turkey Soup Recipes

FIESTA TURKEY SOUP WITH GREEN CHILE BISCUITS

Steps:

• Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.
• To make Green Chili Biscuits:.
• Stir together baking mix and remaining ingredients until a soft dough forms. Turn dough onto a lightly floured surface; knead 3 or 4 times.
• Pat or roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on an ungreased baking sheet.
• Bake at 450° 10 to 12 minutes or until biscuits are golden brown.

FIESTA TURKEY SOUP

Steps:

• Preheat oven to 350 degrees. Cut tortillas into thin strips and arrange in single layer on baking sheet coated with non-stick spray. Bake 15 minutes or until browned, turning every 5 minutes. Cool.
• In Dutch oven, saute onion and garlic in oil over medium heat for 5 minutes. Add refried beans and next 5 ingredients, stirring until smooth. Bring to boil. Reduce heat to low; simmer 15 minutes.
• Stir in cilantro. Serve with sour cream, cheese and tortilla strips.

FIESTA TURKEY TORTILLA SOUP

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

TURKEY TORTILLA SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
• Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.

WEEKNIGHT TURKEY TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

MEXICAN FIESTA SOUP

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.