Use leftover turkey (or chicken) to create this flavourful, festive Mexican soup.
Preparation Time: 15 minutes
Cooking Time: about 30 minutes
2 tbsp (25 mL) vegetable oil
2 cloves Ontario garlic, minced
1 tbsp (15 mL) tomato paste
1 can (19 oz/540 mL) chunky stewed tomatoes
1 tsp (5 mL) each chili powder, dried oregano leaves and ground cumin
1/4 tsp (1 mL) crushed red pepper flakes
4 cups (1 L) sodium-reduced chicken broth
3 cups (750 mL) water
4 cups (1 L) shredded cooked Ontario turkey (about 1 lb/500 g)
6 whole grain tortillas, thinly sliced into strips
1/2 tsp (2 mL) salt
1 cup (250 mL) shredded Ontario jack cheese
1/2 cup (125 mL) coarsely chopped fresh Ontario coriander
3 green onions, thinly sliced
In large pot, heat 1 tbsp (15 mL) of the oil over medium-high heat; add garlic and cook until softened, about 1 minute. Add tomato paste, stewed tomatoes, chili powder, oregano, cumin and red pepper flakes; cook, breaking up tomatoes and stirring until most of the liquid is evaporated, about 4 minutes.
Add broth, water and turkey; bring to boil. Reduce heat and simmer over medium-low heat to combine flavours, about 10 minutes.
Meanwhile, on large rimmed baking sheet, toss tortilla strips with remaining oil and salt. Bake in 425°F (220°C) oven, turning occasionally, until crisp and golden, about 15 minutes.
Divide cheese, coriander and green onions among six bowls. Top with turkey soup, then tortilla strips. Serve with lime wedges.
PROTEIN: 34 grams
FAT: 14 grams
CARBOHYDRATE: 25 grams
FIBRE: 2 grams
SODIUM: 865 mg