Smoked Turkey And Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (6-inch) corn tortillas, cut into 1/4- inch strips |
cooking spray |
2 teaspoons olive oil |
1 cup chopped onion |
3 garlic cloves, minced |
2 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained |
4 cups fat-free, reduced-sodium chicken broth |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
1/4 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
1 green bell pepper, diced |
1 1/3 cups chopped smoked turkey breast (about 3/4 pound) |
1 cup frozen whole-kernel corn |
1 (4-ounce) can whole green chiles, drained and sliced |
1/2 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Spread tortilla strips on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes or until golden, stirring after 10 minutes. Set aside.
3. Heat oil in a Dutch oven over mediumhigh heat. Add onion and garlic; cook, stirring constantly, 2 minutes. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes.
4. Add turkey, corn, and chiles to pan; bring to a boil. Reduce heat, and simmer 15 minutes.
5. Ladle soup into individual bowls, and top with tortilla strips and cilantro.
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