WEEKNIGHT TURKEY TORTILLA SOUP

Weeknight Turkey Tortilla Soup image

This is now my family's most requested soup-so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. -Gail Lucas, Olive Branch, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Time 1h30m

Yield 8 servings (3 quarts).

Number Of Ingredients 11

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Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, minced
6 cups reduced-sodium chicken broth
1 can (15 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
1 envelope reduced-sodium taco seasoning
2 cups cubed cooked turkey
2 cups frozen corn (about 10 ounces), thawed
1/3 cup minced fresh cilantro
Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado and lime wedges

Steps:

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 846mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.