Turkey (or Chicken) Tortilla Soup

As requested, here’s the turkey tortilla soup recipe I mentioned in yesterday’s post.  It’s adapted from a skinny chicken tortilla soup recipe I got on one of those email recipe exchanges that were popular a decade ago.  It’s a quick and easy way to use up turkey or chicken leftovers.  I have successfully tripled it for large groups of company, and as you can see, it’s easy to make substitutions.

turkey tortilla soup

In a large saucepan combine:
1 can fat free refried beans
1 can black (or red, or pinto) beans, rinsed and drained
2 cups chicken broth
1 ½ cups frozen corn (or one can corn)
¾ cup chunky salsa
¾ cup cubed turkey (or chicken–works well with both leftovers)
½ cup water

Bring mixture to a boil. Reduce heat, cover, and simmer for 10 minutes. Add 1 cup shredded cheddar or colby-jack cheese. Cook and stir over low heat until melted. Top with tortilla chips and serve.

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One Response to Turkey (or Chicken) Tortilla Soup

  1. Christie says:

    Thank you! And yum! I have all this except salsa or I would be making it right now.

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