Southwestern Turkey Soup

Name: Southwestern Turkey Soup
Yield: 8 servings (serving size: about 1 1/3 cups soup, 1/4 cup chips, 2 tablespoons avocado, and 1 lime wedge)
Ingredients: 2 teaspoons olive oil; 1 cup chopped onion; 1 cup chopped green bell pepper; 3 garlic cloves, minced; 1 serrano chile, minced; 2 tablespoons all-purpose flour; 1 pound turkey tenderloin, cut into bite-sized pieces; 2 tablespoons no-salt-added tomato paste; 1 teaspoon chili powder; 1 teaspoon ground cumin; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon salt; 4 cups fat-free, less-sodium chicken broth; 2 bay leaves; 1 (14.5-ounce) can diced tomatoes, drained; 1 (15-ounce) can pinto beans, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; 1 (11-ounce) can no-salt-added whole-kernel corn, drained; 2 tablespoons chopped fresh cilantro; 2 cups crushed baked tortilla chips (about 4 ounces); 1 cup diced peeled avocado; 8 lime wedges

13 Ratings
11 Reviews

If you are making the soup ahead, omit the cilantro until just before serving. Refrigerate up to three days, or freeze up to three months. You can crush the tortilla chips and cut the lime wedges up to a day ahead, but chop the avocado just before serving to keep it green.

By Robin Miller

Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:

8 servings (serving size: about 1 1/3 cups soup, 1/4 cup chips, 2 tablespoons avocado, and 1 lime wedge)

Nutrition Info

Directions

Step 1
Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and serrano to pan; sauté 5 minutes or until tender.

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Step 2
Place flour in a shallow bowl; dredge turkey in flour. Add turkey to pan; sauté 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through corn); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Stir in cilantro. Top with tortilla chips and avocado; serve with lime wedges.

Nutrition Facts

Per Serving:

287 calories; calories from fat 26%; fat 8.2g; saturated fat 1.2g; mono fat 3.8g; poly fat 1.5g; protein 21.8g; carbohydrates 37.4g; fiber 7.9g; cholesterol 23mg; iron 3mg; sodium 654mg; calcium 80mg.

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JoyfulCook

01/08/2016

I made this with leftover turkey and cooked it in the slow cooker. It's a great recipe! Only 4 stars because soup is not "worthy of a special occasion," but it's one of the best soup recipes available!

j2kwalk

12/07/2014

Very quick and easy, and tasty. Great on a cool night or light lunch. The changes I did: 8oz of tomato sauce instead of the paste. Can of Rotel in place of diced tomatoes. No pinto beans. Had some Ancho Chili Powder, so did a combo of that with Chili Powder. Added a 1/2 tsp more cumin. Made it from turkey left over from Thanksgiving. The diced avocado sets it off just perfect.

Lkpazz80

01/28/2014

Great soup to warm you up on a cold day! Great way to use leftover turkey too! Very tasty!

amolsson

12/29/2013

Great soup!! I made this for company. I left out the chile and the toppings and I added leftover turkey the last fifteen minutes of cooking time. Turned out great!!

psjohnso

11/22/2013

so so so so delicious and healthy!!!!! i have used chicken breasts instead of turkey because sometimes it's easier to get. healthy, hearty and tasty...what else could you want?!

kgmommy

12/09/2012

We really enjoyed the soup. I made per recipe, with the following exceptions. I subbed half the bell pepper with poblano pepper because I really like the flavor. Cut the amount of serrano chile in half to keep the heat in check. I used leftover turkey, so simply added it at the end. I used turkey stock made from Thanksgiving turkey carcass. I will definitely cook this again. Delicious!

CAgirlinIA

10/26/2012

We LOVED this....especially since we both had colds; it was very comforting. I made it per specs but I did use about SIX cups of extra rich TURKEY broth I had in the freezer and a chipotle pepper for some extra spice. Otherwise everything else was the same including the avocado and the chips (which I baked out of corn tortillas). It's a keeper!

SunnyLu

04/15/2012

Excellent. My chgs on hand: poblanos for seranos, 2 diced chipoltes in sauce, mexican diced tomatoes and juice, stock made from turkey carcass and leftover meat, omit corn, tortillas and avocado, but served with wild brown rice on second day.

carolfitz

03/17/2010

After reading the reviews, made to recipe except subbed an undrained can of diced tomatoes with chiles & added about 2 cups more broth. This gave a soup-ier result, which we liked. This was good.

VeronicaClarke

08/25/2009

I added a full can of tomato paste, a can of Rotella tomatoes and chilies undrained (for the can of diced tomatoes) and three Roma tomatoes chopped. We love this!

Katelaine

02/04/2009

Yum! I used a shredded rotisserie chicken to make the texture more consistent; I thought the chunks of turkey tenderloin would be odd, as one other reviewer mentioned. It was great with some sour cream and cheese on top (although not as 'light'). It was thicker than I expected given the reviews; mine was the consistency of salsa (in a good way).

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