You are here: Home » Recipes » Turkey Tortilla Soup Turkey Tortilla Soup Recipe by Holly CleggKitchen Tested Yield 13 servings Prep 5 mins Cook 30 mins Leftover turkey, Southwestern seasonings and canned broth quickly turn into a mouth-watering one-pot dish. High Cotton Food Styling & Photography PrintEmail This chunky soup is filled with beans and corn. Ingredients 1 cup chopped onion1 teaspoon minced garlic4 cups cooked, skinless turkey,cut into strips1 (28-ounce) can chopped tomatoes, undrained6 cups fat-free chicken broth1 (4-ounce) can chopped green chiles, drained1 (16-ounce) package frozen corn1 (15-ounce) can Great Northern or navy white beans, drained and rinsed2 tablespoons lime juice1 1/2 teaspoons ground cumin1 tablespoon chili powder4 (6- to 8-inch) flour tortillas, cut into 1/4-inch strips1/2 cup chopped green onions1 cup shredded reduced-fat Mexican-blend or Cheddar cheese1 small avocado, peeled and chopped (optional) Instructions Coat a Dutch oven with cooking spray. Add onion and garlic and sauté over medium heat until tender, about 7 minutes. Add turkey, tomatoes, chicken broth, green chiles, corn, beans, lime juice, cumin and chili powder. Bring to a boil, reduce heat and simmer 10 to 15 minutes. While soup is cooking, preheat oven to 350F. Place tortilla strips on baking sheet and bake 10 to 15 minutes, until crisp. Serve soup in bowls and top with tortilla strips, green onions, cheese, and avocado, if using. Serves 13.