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.
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.