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Turkey Tortilla Soup

Active Time: 15 minutes
Total Time: 35 minutes • Serves: 6

2 tablespoons Schnucks canola oil
1 small yellow onion, chopped (about 3/4 cup)
1 large carrot, finely chopped (about 1/2 cup)
1 celery rib, finely chopped (about 1/2 cup)
2 garlic cloves, crushed with press (about 2 teaspoons)
1 teaspoon ground coriander
1 teaspoon Schnucks ground cumin
1/2 teaspoon Schnucks chili powder
1/2 teaspoon Schnucks paprika
1/4 teaspoon Schnucks ground cayenne pepper
1 container (32 ounces) Schnucks chicken stock
1 can (14.5 ounces) Schnucks petite diced tomatoes, undrained
5 (6-inch) Schnucks corn tortillas, cut into 1/2-inch pieces
1-1/4 pounds roasted turkey, chopped into 1/2-inch pieces (about 3-1/2 cups)
1/2 cup Schnucks whipping cream
1/2 cup Schnucks finely shredded Cheddar Jack cheese (optional)

1. . In 5- to 6-quart heavy stockpot, heat oil over medium-high heat. Add onion, carrot, celery and garlic. Cook 3 to 4 minutes or until onion is soft, stirring occasionally. Add spices and stir until well combined; cook 2 to 3 minutes or until heated through.

2. . Stir in stock, tomatoes with their juice and tortillas. Heat to boiling; reduce heat to medium-low, cover and cook 15 to 20 minutes or until soup thickens and tortillas dissolve, stirring occasionally. Add turkey and cook 5 minutes longer or until heated through. Remove from heat and stir in cream. Ladle into warm bowls; sprinkle with cheese, if desired. Makes about 7 cups.

Each serving: about 360 calories, 18 g total fat (8 g saturated), 100 mg cholesterol, 640 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g sugars, 30 g protein