Hearty Turkey Tortilla Soup
Leftover turkey is easily transformed into this satisfying soup with just the right amount of spice! Ready in just 50 minutes, it's simply delish!
Ingredients
3.5 cups Swanson® Chicken Broth
0.5 cup uncooked long grain white rice
1 teaspoon ground cumin
2 cups shredded or cubed cooked turkey
1 can (about 11 ounces) Mexican style corn(corn with red and green peppers), drained
1 cup Pace® Picante Sauce
1 tablespoon chopped cilantro
2 tablespoons lime juice
2 corn tortilla, cut in half
0.5 cup uncooked long grain white rice
1 teaspoon ground cumin
2 cups shredded or cubed cooked turkey
1 can (about 11 ounces) Mexican style corn(corn with red and green peppers), drained
1 cup Pace® Picante Sauce
1 tablespoon chopped cilantro
2 tablespoons lime juice
2 corn tortilla, cut in half
Instructions
Heat the broth, rice and cumin in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.
Heat the oven to 425°F. Cut the tortilla halves into thin strips. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray.
Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.
Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.
Heat the oven to 425°F. Cut the tortilla halves into thin strips. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray.
Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.
Hearty Turkey Tortilla Soup
Leftover turkey is easily transformed into this satisfying soup with just the right amount of spice! Ready in just 50 minutes, it's simply delish!
Directions
Print
Heat the broth, rice and cumin in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.Heat the oven to 425°F. Cut the tortilla halves into thin strips. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray.Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.
Ingredients
3.5 cups Swanson® Chicken Broth0.5 cup uncooked long grain white rice1 teaspoon ground cumin2 cups shredded or cubed cooked turkey1 can (about 11 ounces) Mexican style corn(corn with red and green peppers), drained1 cup Pace® Picante Sauce1 tablespoon chopped cilantro2 tablespoons lime juice2 corn tortilla, cut in half
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