My Turkey Tortilla Soup
"Delicious.. need I say more?"
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
-
For the Soup
- 1 teaspoon olive oil
- 1 large onion, finely diced
- 1 anaheim chili, diced
- 1 jalapeno pepper, minced
- 2 tablespoons minced garlic
- 4 teaspoons new mexico chile powder
- 1 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cayenne
- 2 lbs smoked turkey legs
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 32 ounces fat-free low-sodium chicken broth
- 1 (16 ounce) package frozen southwest mixed vegetables
-
Garnishes
- reduced fat corn tortilla chips
- diced avocado
- lime wedge
- sour cream
- minced scallion
directions
- Heat a large pot over medium heat, and lightly coat the bottom with cooking spray and add the olive oil.
- When the oil is hot add in the onions, garlic, chiles and turkey legs. Saute for about 5 minutes.
- Add in spices, diced tomatoes, tomato sauce, chicken broth, and worchesterchire sauce. Simmer over medium low heat for 30 minutes.
- Remove turkey legs and set aside to cool. Meanwhile add in frozen vegetable mix and let the soup continue to simmer over medium low heat for 5-10 minutes.
- Shred meat from the legs and add back into the pot, discarding bones.
- Serve using the following method:.
- Crush 4-6 tortila chips and place in the bottom of bowl. Top with a ladle or two of soup. Add about a quarter of an avocado, a spritz of lime, a dollop of sour cream, and a sprinkle of scallions and serve.
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Reviews
-
This was excellent! But whew! Spicy! I must have had very hot peppers. My jalapeno was quite large and I couldn't find anaheims so I used a poblano. Also substituted corn for the southwest veggies - we don't have them in PA. I also used turkey thighs instead of legs. But it was delicious. In order to turn down the heat a little when having leftovers, I added some more chicken, more broth and some green beans. Even better!
RECIPE SUBMITTED BY
SuperSpike
Moses Lake, WA
Welcome to my page!
I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm.
I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes.
Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food.
My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen.
My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper.
I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven!
I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
