| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 (see note)
1 cup chopped cooked turkey
1/4 teaspoon lemon juice
1/8 teaspoon cayenne pepper
1 cup cheddar cheese, grated

1. Cut corn tortillas into strips about 1/4-inch wide; set aside.
2. 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.

Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

||| Save this Recipe on Delicious |||