Turkey Tortilla Soup

High Cotton Food Styling & Photography
  • Yield: 13 servings
  • Prep: 5 mins
  • Cook: 30 mins

This chunky soup is filled with beans and corn.


1cup chopped onion
1teaspoon minced garlic
4cups cooked, skinless turkey,cut into strips
1 (28-ounce) can chopped tomatoes, undrained
6cups fat-free chicken broth
1 (4-ounce) can chopped green chiles, drained
1 (16-ounce) package frozen corn
1 (15-ounce) can Great Northern or navy white beans, drained and rinsed
2tablespoons lime juice
1 1/2teaspoons ground cumin
1tablespoon chili powder
4 (6- to 8-inch) flour tortillas, cut into 1/4-inch strips
1/2cup chopped green onions
1cup shredded reduced-fat Mexican-blend or Cheddar cheese
1 small avocado, peeled and chopped (optional)


  1. Coat a Dutch oven with cooking spray. Add onion and garlic and sauté over medium heat until tender, about 7 minutes.
  2. 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.
  3. While soup is cooking, preheat oven to 350F.
  4. Place tortilla strips on baking sheet and bake 10 to 15 minutes, until crisp.
  5. Serve soup in bowls and top with tortilla strips, green onions, cheese, and avocado, if using. Serves 13.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 280
  • Fat 9g
  • Saturated Fat 3g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 50mg
  • Sodium 1010mg
  • Potassium 330mg
  • Carbohydrate 29g
  • Fiber 4g
  • Sugars 3g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 15%