Turkey Tortilla Soup
List of Ingredients
Turkey Tortilla Soup
2 6-inch corn tortillas
Vegetable oil spray
1/4 teaspoon chili powder
1 tablespoon light margarine
1/2 cup frozen chopped onion or 1 medium onion, chopped
1/2 cup chopped carrot
1 Anaheim pepper, seeded and chopped
14.5-ounce can no-salt-added stewed tomatoes
2 cups low-sodium chicken broth
2 cups water
8-ounce can no-salt-added tomato sauce (1 cup)
1 cup diced skinless cooked turkey (6 ounces)
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup shredded nonfat or low-fat Cheddar cheese (about 1 ounce)
Preheat oven to 350 degrees.
Cut tortillas in half. Lightly spray topes with vegetable oil spray. Sprinkle with 1/4 teaspoon chili powder. Place each tortilla half cut side down (cut side touching bottom of tin, framing a "bottomless" cup) in a muffin cup, bending tortillas slightly to fit.
Bake for 5 minutes, or until crisp. Remove muffin pan from oven, leaving tortillas in muffin cups; set aside.
Meanwhile, in a large stockpot, melt margarine over medium-high heat. Stir in onions, carrots, and pepper. Cook for 2 to 3 minutes, or until vegetables are tender, stirring occasionally.
Stir in remaining ingredients except cheese; bring to a boil over high heat. Reduce heat and simmer, uncovered for 10 minutes, or until flavors are blended, stirring occasionally.
To serve, place tortilla piece cut side down in each bowl. Ladle soup into bowls and sprinkle with cheese.
Per serving: Calories 188, Protein 17 g, Carbohydrates 17 g, Cholesterol 28 mg, Total Fat 6 g, Saturated 1 g, Polyunsaturated 2 g, Monounsaturated 2 g, Fiber 4 g, Sodium 214 mg.
Recipe
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