Mexican Turkey Tortilla Soup



5 c TURKEY BROTH or canned low-sodium chicken broth

1 c sliced baby carrots

1/2 c diced celery

1/2 c thick/chunky salsa

1 c canned black beans, drained and rinsed

1-1/2 c COOKED TURKEY, shredded

1 tsp minced fresh garlic

1/2 tsp black pepper

1/2 tsp chili powder

2 (6-Inch) corn tortillas, sliced into thin strips

1/4 c low-fat sour cream



In a medium saucepan, over medium heat, bring broth, carrots and celery to a gentle simmer. Simmer for 5 minutes.

Stir in salsa, beans, cooked turkey, garlic, pepper and chili powder. Reduce heat and simmer gently for 2 to 4 minutes.

Stir in tortilla strips and serve immediately.

Garnish each serving with sour cream.