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Simple Turkey Chipotle Tortilla Soup Recipe Video
|Yellow onion||2 , finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Tomatoes||4 Large, chopped|
|Chipotle peppers in adobo||2|
|Tomato paste||1 Tablespoon|
|Chicken stock||8 Cup (128 tbs)|
|Corn kernels||1 Cup (16 tbs)|
|Shredded turkey meat/Shredded chicken||2 Cup (32 tbs)|
|Chopped cilantro||1 Tablespoon|
|Chopped scallions||1 Tablespoon|
|Diced avocado||1 Tablespoon|
|Grated monterey jack cheese||1 Tablespoon|
|Tortilla chips||1 Cup (16 tbs)|
Calories 247 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 38.6 mg
Sodium 368.7 mg15.4%
Total Carbohydrates 29 g9.6%
Dietary Fiber 5.4 g21.7%
Sugars 5.5 g
Protein 19 g37.8%
Vitamin A 17.9% Vitamin C 21.6%
Calcium 8.1% Iron 17%
*Based on a 2000 Calorie diet
Add the onions and cook, stirring occasionally, for 5 to 6 minutes. Add the garlic and mix well. Cook for 1 minute.
Add the tomatoes, with their juice, and cook for 15 minutes.
Blend the cooked tomatoes.
Add the cumin, oregano and chipotle to the tomatoes. Add the chicken stock and the tomato paste.
Dissolve the tomato paste well.
Add the corn. Bring to a boil and cook for 20 to 25 minutes.
Add the shredded meat and cook for 5 minutes until heated through. Ladle the soup into bowls and garnish with the cilantro, scallions, avocado, cheese and chips. Serve with lime wedges on the side. Enjoy!
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