Tims Turkey Tortilla Soup Recipes

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FIESTA TURKEY TORTILLA SOUP



Fiesta Turkey Tortilla Soup image

I'm always thankful when I can pull such a delicious soup together in under 30 minutes. -Amy McFadden, Chelsea, Alabama

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

4 cans (14-1/2 ounces each) chicken broth
3 cups shredded cooked turkey or rotisserie chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup medium salsa
5 corn tortillas (6 inches), cut into 1/4-inch strips
1/4 cup chopped fresh cilantro
Additional salsa, optional

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.

Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1264mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

TURKEY TORTILLA SOUP



Turkey Tortilla Soup image

Wondering what to do with all that turkey -- this is it! Try this spicy tortilla soup from Cuisine at Home magazine.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 8 cups

Number Of Ingredients 24

6 corn tortillas, cut into strips (8-inch size)
2 tablespoons vegetable oil
salt
2 cups onions, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded and diced
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chile in adobo, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups cooked turkey, chopped
1 cup canned black beans, drained and rinsed
1/4 cup scallion, sliced
2 tablespoons fresh cilantro, minced
1/2 lime, juice of
monterey jack cheese, shredded for garnish
sour cream (to garnish)
sliced avocado (to garnish)

Steps:

  • Preheat oven to 400 degrees F. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12-14 minutes, remove from oven, and season with salt; set aside.
  • Sweat onion, corn, garlic and jalapeno in 2 tablespoons olive oil in a large pot over medium heat 4-5 minutes. Stir in tomato paste, chipotles, and seasonings; cook 1 minute. Add broth, tomatoes, turkey, and beans and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  • Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avocados and tortilla strips.

Nutrition Facts : Calories 276.8, Fat 10.4, SaturatedFat 1.8, Cholesterol 26.6, Sodium 620.5, Carbohydrate 30.2, Fiber 5.8, Sugar 3.9, Protein 18

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