TURKEY TORTILLA SOUP
Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.
TURKEY SOUP WITH LIME AND CHILE
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 1h
Yield 4 to 6 large servings
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
- Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
- Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
- Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
- In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 49 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN TORTILLA SOUP WITH LIME
The fresh lime and cilantro in this zesty treat remind me of warmer climates-a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. -Marianne Morgan, Traverse City, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool., In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 757mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
MEXICAN LIME WITH CHICKEN OR TURKEY TORTILLA SOUP
I love this soup. simple but great flavor to start off a Mexican meal. Adjust the hotness to your own likeing. Although the original recipe did not say "cilantro" I believe at least a 1/4 cup of fresh chopped cilntro will really enhance the flavor of this soup.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a skillet with lite olive oil and fry the tortilla strips until brown& crisp, drain on paper towel.
- Spray the pan again and saute the onions& chilis until tender but not brown.
- Add broth& turkey (whatever), cover and simmer for 20 minutes.
- Add tomatoe, simmer 5 more minutes, stir in the lime juice.
- Taste and adjust the seasoning.
- Ladle into hot bowls, add tortilla chips and garnish with a slice of lime.
Nutrition Facts : Calories 81.9, Fat 1.9, SaturatedFat 0.5, Sodium 80.3, Carbohydrate 12.3, Fiber 1.7, Sugar 2.5, Protein 6.1
MEXICAN LIME SOUP
Steps:
- Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
- Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
LIME CHICKEN TORTILLA SOUP
Chicken broth flavoured with salsa and lime,poured over tortilla chips and shredded chicken and garnished with cheese. See my short cuts in the description. Preparation time includes time to make the salsa - see my salsa Recipe #362382
Provided by Deantini
Categories Clear Soup
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tortillas into chips size strips. Heat oil in skillet until very hot but NOT smoking. Quickly fry the strips in batches until they are crisp, 1-2 min per side. Drain on paper towels.
- Fry the chicken breast on a pan until done (i like to pour some lime juice over chicken 1 min before removing from pan - it adds a nice fresh flavour to the chicken). Shred chicken as finely as your time allows. The finer the more the chicken flavour will mix with the soup.
- Make the salsa (tomatoes, onions, garlic, jalapeno, cilantro, olive oil, lime salt).
- Put the salsa and chicken broth in a large sauce pan.
- Bring to a boil, reduce heat and simmer, covered for 15 minute.
- Puree the soup with hand mixer or in blender.
- Add lime and salt to taste.
- Place tortilla chips and chicken in bowls, pour soup and garnish with shredded mexican cheese or other dry cheese.
- Tip 1 - if you know that you will be making the salsa for the soup only, there will be no need to finely chop any ingredients as it will be blended anyway.
- Tip 2 - I add more garlic and make the soup quite spicy.
- Tip 3 - the tortilla chips can be omitted.
- Tip 4 - I have also used canned diced tomatoes, drained well, instead of fresh tomatoes with good results.
Nutrition Facts : Calories 449.9, Fat 23.9, SaturatedFat 5.1, Cholesterol 64, Sodium 1041, Carbohydrate 28, Fiber 3.4, Sugar 6.3, Protein 30.3
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