Turkey Tortilla Soup | Schnucks
Turkey Tortilla Soup Turkey Tortilla Soup

Try this soup on the next chilly day.

35M 35M 6
Nutrition facts: 360 18G 100MG 640MG 19G 3G 30G
Ingredients: 2 tbsp. Schnucks canola oil 1 yellow onion, chopped 1 carrot, finely chopped 1 celery rib, finely chopped 2 garlic cloves, crushed 1 tsp. ground coriander 1 tsp. Schnucks ground cumin 1/2 tsp. Schnucks chili powder 1/2 tsp. Schnucks paprika 1/4 tsp. Schnucks ground cayenne pepper 32 oz. chicken stock 1 can (14.5 oz.) Schnucks petite diced tomatoes, undrained 6 corn tortillas, cut into 1/2" pieces 1 1/4 lb. roasted turkey, chopped into 1/2" pieces 1/2 cup whipping cream 1/2 cup finely shredded Cheddar Jack cheese, optional Instructions: In 5 to 6-quart heavy stockpot, heat oil over medium-high heat. Add onion, carrot, celery and garlic. Cook 3 to 4 minutes or until onion is soft, stirring occasionally. Add spices and stir until well combined; cook 2 to 3 minutes or until heated through. Stir in stock, tomatoes with their juice and tortillas. Heat to boiling; reduce heat to medium-low, cover and cook 15 to 20 minutes or until soup thickens and tortillas dissolve, stirring occasionally. Add turkey and cook 5 minutes longer or until heated through. Remove from heat and stir in cream. Ladle into warm bowls; sprinkle with cheese, if desired. Makes about 7 cups.

Turkey Tortilla Soup

Dinner, Soup & Chili, Stovetop, Turkey

Try this soup on the next chilly day.

35M

6

Try this soup on the next chilly day.

Ingredients

  • 2 tbsp. Schnucks canola oil
  • 1 yellow onion, chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp. ground coriander
  • 1 tsp. Schnucks ground cumin
  • 1/2 tsp. Schnucks chili powder
  • 1/2 tsp. Schnucks paprika
  • 1/4 tsp. Schnucks ground cayenne pepper
  • 32 oz. chicken stock
  • 1 can (14.5 oz.) Schnucks petite diced tomatoes, undrained
  • 6 corn tortillas, cut into 1/2" pieces
  • 1 1/4 lb. roasted turkey, chopped into 1/2" pieces
  • 1/2 cup whipping cream
  • 1/2 cup finely shredded Cheddar Jack cheese, optional

Instructions

  1. In 5 to 6-quart heavy stockpot, heat oil over medium-high heat. Add onion, carrot, celery and garlic. Cook 3 to 4 minutes or until onion is soft, stirring occasionally. Add spices and stir until well combined; cook 2 to 3 minutes or until heated through.
  2. Stir in stock, tomatoes with their juice and tortillas. Heat to boiling; reduce heat to medium-low, cover and cook 15 to 20 minutes or until soup thickens and tortillas dissolve, stirring occasionally. Add turkey and cook 5 minutes longer or until heated through. Remove from heat and stir in cream. Ladle into warm bowls; sprinkle with cheese, if desired. Makes about 7 cups.

Nutrition Facts

360 CALORIES Per Serving

FAT: 18G

SATURATED FAT: 18G

CHOLESTEROL: 100MG

SODIUM: 640MG

CARBOHYDRATES: 19G

FIBER: 3G

SUGAR: 3G

PROTEIN: 30G

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