Spicy Turkey Tortilla Soup

Culinary Setting
Boneless Breast


1 tbsp olive oil

1 Medium onion, chopped

5 Cloves garlic, pressed

1 qt cold water

1 qt TURKEY BROTH, OR 2 14-1/2 oz cans low-salt chicken broth

1/4 c dry white wine


2 c diced tomatoes

2 Medium fresh jalapeno peppers, diced and seeded

1 14-oz Can black beans, well drained but not rinsed

1 tsp Worcestershire sauce

1-1/2 tsp cumin powder

1 tsp chili powder

1 10-3/4 oz Can condensed tomato soup, undiluted

1/2 c pearl barley, uncooked

1-1/4 c sweet corn

To Taste salt and freshly ground black pepper

As needed sour cream

As needed corn tortilla chips, coarsely broken

As needed fresh cilantro, chopped


Heat oil in a Dutch oven. Sauté onion in hot oil until translucent. Add garlic and cook 2 more minutes.

Stir in water, broth, wine, turkey breast, tomatoes, jalapenos, beans, Worcestershire sauce, cumin, chili powder, tomato soup and barley.

Heat to boiling, remove any foam. Immediately reduce to a simmer and cook for 15-20 or until turkey is cooked through.

Remove turkey breast to a plate and cool. Continue to simmer soup, covered, for another 20 minutes.

Meanwhile when turkey is cool enough to handle, shred with a fork.

Return turkey to soup and stir in corn. Adjust seasonings as required. Bring to a boil and boil for 1 minute.

Portion 8-ounces into soup bowls and top each serving with 1 tablespoon sour cream, ½ ounce tortilla pieces and 1 teaspoon chopped cilantro.

Nutrition Facts

Total Calories 190

Total Fat 6 g

Saturated Fat 2 g

Cholesterol 40 g

Sodium 520 mg

Total Carbohydrates 20 g

Dietary Fiber 3 g

Sugars 3 g

Protein 15 g

% Daily Protein 10

% Daily Vitamin C 10

% Daily Calcium 4

% Daily Iron 10