Replace the traditional chicken with turkey for a new take on tortilla soup. This recipe makes a lot of soup, so is good for large groups, or can be frozen to eat later.
- 2 pounds turkey chorizo sausage, medium dice
- 8 ounces sweet onion, small dice
- 1 tablespoon minced garlic
- Vegetable oil, as needed
- 1 (#10) can (extra-large can measuring about 100 ounces) crushed tomatoes
- 1 quart turkey broth
- 1 cup hot salsa
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound cooked turkey
- 2 cups frozen sweet corn kernels
- 1 cup fresh cilantro, chopped
- Roasted corn tortillas, coarsely crumbled, as needed
- Monterey Jack cheese, shredded, as needed
Over medium heat, sauté sausage, onions and garlic in oil in an 6 to 8-qt stockpot until vegetables are tender and sausage is brown throughout. Drain well. Return sausage and vegetables to stockpot.
Stir in tomatoes, broth, salsa, herbs and seasonings. Bring to a boil, then lower heat. Gently simmer, covered for 30-40 minutes until flavors have blended.
Add cooked turkey cubes and corn and simmer 5 minutes. Stir in chopped cilantro.
Per order: ladle into bowls and immediately sprinkle each portion with 1/2-ounce tortilla chips and 1 tablespoon shredded cheese.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
320 calories; 13g total fat; 65mg cholesterol; 980mg sodium; 25g carbohydrates; 4g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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