Turn leftover turkey into
a spicy southwestern tortilla soup.
Turkey
Tortilla Soup
- 3 corn tortillas
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons tomato sauce
4 cups chicken broth
1/4 cup chopped flat-leaf parsley
1 jalapeño, seeded and chopped
1 cup chopped cooked turkey
1/4 teaspoon lemon juice
1/8 teaspoon cayenne pepper
1 cup cheddar cheese, grated
- Cut corn tortillas into
strips about 1/4-inch wide; set aside.
- Heat oil in a large saucepan
or kettle. Saute chopped onion in the oil until soft. Stir in
tomato sauce, chicken broth, chopped parsley, chopped jalapeno,
cooked, chopped turkey, lemon juice, cayenne pepper, and the
tortilla strips. Bring to a boil; reduce the heat, and simmer
for 15 minutes, stirring occasionally. Garnish with shredded
cheddar cheese.
Makes 6 servings.
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