I love a good bowl of soup, and this really hit the spot. Its mild, while being flavorful with a mexican kick. I made this soup with some leftover turkey meat we had on hand. But feel free to use chicken instead, or make it vegetarian by using vegetable broth and an extra can of beans.
At only 7 ingredients and limited prep, this will definitely be made over and over again. Aside from the cilantro, these are ingredients I always have on hand.
I love the addition of the corn tortilla strips, and how they are very crispy but when they go into the soup they soften up. I used no-salt added chicken broth and beans to control the sodium, so I recommend you do the same and just season with salt and pepper to taste.
Couldn’t resist adding some shredded cheese and a dollop of greek yogurt on top. Totally optional, but I definitely liked those additions! I also loved how delicious the leftovers were. I saved the crispy tortilla strips to use in a bowl the next day.
- 1 carton (4 cups) low sodium chicken broth
- 4 cups cooked shredded turkey, white meat
- 1 can no-salt added black beans
- 2 cups frozen corn
- ½ cup salsa
- 5 small corn tortillas, cut into strips
- ¼ cup chopped fresh cilantro
- Optional: salt & pepper to taste (and additional garnish of shredded cheese & greek yogurt)
- Preheat your oven to 400 degrees F.
- Combine first 5 ingredients in large pot.
- Bring to boil, reduce heat and simmer for 10-15 min.
- Meanwhile, spread tortillas strips on a cookie sheet and bake at 400 degrees F for 4-6 minutes until they are crispy and just start to brown.
- Serve each serving of soup with ⅛ of the tortilla strips and a couple tsp of fresh cilantro. Shredded cheese and a dollop of greek yogurt is an optional garnish (not included in nutrition)