Tortilla Soup
The recipe for Tortilla Soup comes from Free Press entertainment editor Steve Byrne, who has been making and modifying the recipe since he saw it in a newspaper eight years ago. He recently got rave reviews for the soup during a department lunch, so we knew we had to pass it along.
1/2 pound of lean ground turkey
1/2 cup of chopped onion
4 cups crushed canned tomatoes
2 cups chicken broth
1 jar (8 ounces) of medium-hot salsa
2 ounces hot salsa or to taste
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 flour or corn tortillas, cut into strips
1 cup of Colby-Jack shredded cheese
In a large saucepan over medium-high heat, brown the turkey and onion. Stir in the tomatoes, chicken broth, salsas, chili powder, salt and pepper. Cover and simmer 20 minutes or longer. Stir in tortilla strips and continue cooking 5 or so minutes or until they soften. Sprinkle cheese on the top or serve it on the side if desired.
Makes 6 servings.
224 calories (42% from fat), 10 grams fat (5 grams sat. fat), 18 grams carbohydrate, 16 grams protein, 928 mg sodium, 36 mg cholesterol, 157 mg calcium, 3 grams fiber.
Source: Detroit Free Press, October 2, 2001