The hearty, full flavor and creamy consistency of this turkey soup tastes like work, but this dish is actually fast and easy to make.This recipe is great for leftover turkey or you can use ground turkey. This is a versatile dish that you can vary in many ways. 

Cooking Time: 10-12 minutes

Yield: 2 servings

2 cups turkey broth or 1, 14 ½ oz. can turkey broth, preferably low sodium, with water added to make 2 cups

2 white or yellow corn tortillas, broken up

1 1/2 cups chopped turkey cut into 1-inch cubes or 3/4 pound ground turkey*

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice

Optional Garnishes:

Cilantro leaves

Crushed red caribe chile

Lime wedges

  1. Place the turkey broth in a 3-quart saucepan over medium heat. Add the tortillas and turkey. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.

  1. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.

*If using ground turkey, break it up with a fork and add to the broth and tortillas.

Per Serving:

Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

Reprinted with permission from Jane Butel’s Quick & Easy Southwestern Cookbook.

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