Total Time
1hr
Prep 20 mins
Cook 40 mins

A family favorite soup recipe from Cooking Light. This freezes (up to 3 mos.) and reheats well. Serve with crushed tortilla chips and diced avocado on top. This reciped can be made using leftover diced roasted turkey breast.

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add onion, bell pepper and garlic to pan.
  3. Saute 5 minutes or until tender.
  4. Place flour in a shallow bowl, dredge turkey.
  5. Add turkey to pan, saute 5 minutes or until browned on all sides.
  6. Add tomato paste and next 4 ingredients (through salt), stirring to coat.
  7. Add broth and next 5 ingredients (through corn), bring to a boil.
  8. Reduce heat to medium, and cook 15 minutes.
  9. Remove from heat, discard bay leaf.
  10. Stir in cilantro. Top with tortilla chips and avocado.

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