Use leftover turkey from the holidays for this festive soup, or for a grilled turkey version, use leftover turkey from the Grilled Turkey Cutlets with Pineapple—without the pineapple (page 162).
Recipe information
Yield
serves 4, 1 1/2 cups per serving
Ingredients
Tortillas
Soup
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Lightly spray one side of the tortillas with cooking spray. Sprinkle with 1/4 teaspoon chili powder. Pour a small amount of water into 8 cups of a 12-cup muffin tin (to keep them from burning or warping). Hold one tortilla half with the cut side down and wrap it in one of the remaining muffin cups, curving the tortilla slightly to fit and frame a “bottomless” cup. Repeat with the remaining tortilla halves.
Step 3
Bake for 5 minutes, or until crisp. Remove the muffin pan from the oven, leaving the tortillas in the muffin cups. Set aside.
Step 4
Meanwhile, in a large stockpot, melt the margarine over medium-high heat, swirling to coat the bottom. Stir in the onion, carrot, and pepper. Cook for about 3 minutes, or until tender, stirring occasionally.
Step 5
Stir in the remaining ingredients except the Cheddar. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
Step 6
Ladle the soup into bowls. Stand a tortilla half in each bowl. Sprinkle the soup with the Cheddar.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 167
Step 9
Total Fat: 2.5g
Step 10
Saturated: 0.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 1.0g
Step 14
Cholesterol: 31mg
Step 15
Sodium: 200mg
Step 16
Carbohydrates: 19g
Step 17
Fiber: 4g
Step 18
Sugars: 9g
Step 19
Protein: 17g
Step 20
Dietary Exchanges
Step 21
1/2 Starch
Step 22
2 Vegetable
Step 23
2 Very Lean Meat
