© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c chopped onion
1 tsp olive oil
1 Can (4 oz) chopped green chilies
1 Package (1.25 oz) taco seasoning mix
1 Can (16 oz) tomatoes, undrained
6 c TURKEY BROTH or reduced-sodium chicken bouillon
1 Package (10 oz) frozen corn
2 c COOKED TURKEY, cut into 1/2-inch cubes
1/3 c chopped fresh cilantro
4 oz unsalted tortilla chips, coarsely crumbled
1/2 c grated Monterey Jack cheese
In 5-quart saucepan, over medium heat, sauté onion in hot oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro.
To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.
244 Total Calories
9 g Total Fat
33 % Daily Total Fat
33 g Cholesterol
1053 mg Sodium
24 g Total Carbohydrates
18 g Protein