Tortilla Soup with Smoked Turkey

Submitted by silky

"The tortillas in this recipe are crisped 'dry'. You could also spray them with a little olive oil and crisp that way. More calories, but also more taste."

 

• Ready In: 50mins
• Ingredients: 21
• Serves: 6

ingredients

• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 cups chopped onions
• 5 teaspoons minced garlic
• 1 (28 ounce) can Italian plum tomatoes, drained,chopped
• 2 1⁄2 teaspoons dried oregano
• 1 1⁄2 teaspoons ground cumin
• 1⁄4 teaspoon dry crushed red pepper
• 6 cups canned vegetable broth
• 1 cup thinly sliced carrot
• 1⁄2 cup cubed red bell pepper
• 1⁄2 cup cubed yellow bell pepper
• 1⁄2 cup cubed celery
• 1 1⁄2 cups thinly sliced zucchini
• 3⁄4 lb thinly sliced smoked turkey breast, cut into matchstick-size pieces
• vegetable oil cooking spray
• 7 6-inch corn tortillas, diameter cut into ¼ inch wide strips
• 1⁄2 cup packed fresh cilantro leaves
• 1 tablespoon grated lemon, rind of
• 1 cup grated monterey jack cheese
• 3⁄4 cup shelled sunflower seeds
• 1 lemon, cut into 6 wedges

directions

1. Heat oil in large Dutch oven over medium-high heat.
2. Add onion; saute until tender, about 4 minutes.
3. Add 1 tblsp garlic; saute 1 minute.
4. Stir in tomatoes, oregano, cumin and dried red pepper.
5. Simmer until thick, stirring often, about 10 minutes.
6. Puree mixture in processor.
7. Set aside.
8. Pour broth into Dutch oven; bring to simmer over medium heat.
9. Add carrots, bell peppers and celery; cook until tender, about 6 minutes.
10. Add zucchini; cook 3 minutes.
11. Add tomato mixture and turkey.
12. Season with salt and pepper.
13. Preheat oven to 350F.
14. Line large baking sheet with foil.
15. Spray foil with vegetable oil spray.
16. Arrange tortilla strips on prepared sheet.
17. Bake until crisp and golden, turning once, about 18 minutes.
18. Combine cilantro, lemon peel and 2 tsps minced garlic in bowl.
19. Bring soup to simmer.
20. Serve with tortilla strips, cilantro mixture, cheese, sunflower seeds and lemon as garnishes.