LEFTOVER TURKEY AND RICE TORTILLA SOUP

We are here almost at the end of summer (sucks I know!). But with the colder months, approaching quickly, we all need some new recipes to help warm and comfort us after a long hard day of work. Also, with Thanksgiving coming next month (for us Canadians) we could all use yet another leftover turkey recipe as well. This is a turkey and rice tortilla soup brought to you by the USA Rice Federation. They were kind enough to let me post this delectable warm wintery/fall recipe. So next time you have some leftover turkey and feel like Mexican? Give this a try and make extra for the cold nights ahead.

Recipe and photo from USA Rice Federation. Permission was granted prior to posting.
 
*Disclaimer: the recommendation to use U.S. Rice is strictly from the USA Rice Federation and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*
 
 Makes 8 Servings

Ingredients:

Tortilla Strips:
  • 4 small flour tortillas
  • 1 tbsp (15 mL) vegetable oil
Soup:
  • 1 tbsp (15 mL) vegetable oil
  • 1 large onion, diced
  • 1 sweet yellow or red pepper, diced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) each chili powder and ground cumin
  • 1 tsp (5 mL) dried oregano
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 4 cups (1 L) homemade turkey stock or sodium-reduced chicken broth
  • 1 cup (250 mL) tomato-vegetable cocktail or turkey stock
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) black beans or white kidney beans, drained and rinsed
  • 1 1/2 cups (375 mL) cooked U.S. long-grain white rice
  • 2 cups (500 mL) diced cooked turkey
Suggested Garnishes:
Diced ripe avocado
Shredded Monterey Jack cheese
Fresh cilantro leaves
Lime wedges


Tortilla Strips: Pre-heat oven to 325°F (160°C). Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake for about 10 to 20 minutes or until crisp. Let cool.

Soup: In Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic until softened, about 3 minutes. Stir in chili powder, cumin, oregano, salt and pepper; cook for 30 seconds.

Add stock, tomato-vegetable cocktail, diced tomatoes and beans; bring to boil; reduce heat, cover and simmer for 15 minutes. Stir in rice and turkey; simmer, covered, for 5 minutes.
Ladle into bowls. Serve with tortilla strips and garnishes on the side.

TIP: Let diners customize their own soup with a variety of garnish options from which to choose. Other options include cooked hominy, tomatillo salsa and sour cream. Monterey Jack can be replaced with queso fresco – a crumbly, fresh Mexican cheese. This can be made with cooked white or brown rice.

PER SERVING (1 3/4 cup [425 mL]): 313 calories, 8 g fat, 2 g saturated fat, 32 mg cholesterol, 1036 mg sodium, 41 g carbohydrates, 6 g fibre, 18 g protein. % RDI: 6% calcium, 19% iron, 15% vitamin A, 98% vitamin C.

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