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  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 4 cups cooked, skinless turkey,cut into strips
  • 1 (28-ounce) can chopped tomatoes, undrained
  • 6 cups 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
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 4 (6- to 8-inch) flour tortillas, cut into 1/4-inch strips
  • 1/2 cup chopped green onions
  • 1 cup 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.
Recipe by Holly Clegg.

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The recipe was originally published as Turkey Tortilla Soup on

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