Tuesday, November 11, 2008

Turkey Tortilla Soup

This recipe is a perfect way to use your turkey leftovers and a exciting alternative to boring, old chicken noodle soup.

1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 chicken flavored bouillon cubes
1 (10 ounce) can tomatoes with green chilies (Ro*Tel)
2 cups cooked turkey breast, cut into bite-size pieces
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey jack cheese
Tortilla chips

      Bake at 350° for about 30 minutes, or until hot and bubbly. Let it set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.

      Tex-Mex Turkey Chili

      After you stuff yourself on Thanksgiving you can whip together this guilt-free turkey chili the next day with only 187 calories per serving!

      1 cp chopped onions
      2 cloves garlic, minced
      1 Tbsp vegetable oil
      1 Tbsp chili powder
      1 tsp cumin seeds
      1 tsp sugar
      1 (8-oz) can tomato sauce
      1 (10 oz) can tomatoes and green chiles, undrained
      1 (15 oz) can red kidney beans drained
      2 cups shredded cooked turkey breast
      3/4 cup water

      Combine onion, garlic, and oil in a 2 quart glass measure. Cover and microwave at high 3 minutes or until onion is tender, stirring every minute.

      Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.

      Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Makes 6 - 1 cup servings.