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Turkey Tortilla Soup

2 medium turkey thighs
1 can diced tomatoes in juice (15- or 16-oz)
1 medium onion -- diced
1 clove garlic -- crushed
1 to 2 jalapeno chiles -- seeded and chopped
2 cans fat-free chicken broth (14 1/2 oz each)
1/2 teaspoon salt
4 corn tortillas -- cut into 1/4" strips
Chopped cilantro


Remove and discard skin and fat from turkey. Combine turkey, tomatoes, onion, garlic, jalapeno chiles, broth and salt in a 3 1/2-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until turkey is tender. Meanwhile, preheat oven to 400 degrees F (205C). Arrange tortilla strips in a single layer on a 15 x 10-inch baking sheet. Toast tortillas in oven 6 to 8 minutes or until golden, stirring once; set aside.

Remove turkey from slow cooker and cool slightly. Remove bones from turkey. Chop turkey; divide among soup bowls. Process remaining soup mixture in a blender or food processor until pureed. Pour over turkey in soup bowls. Top each serving with tortilla strips and cilantro.


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