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FINALLY THANKSGIVING WEEK: TURKEY TORTILLA SOUP

The big meal is over, and you may think you're turkey-d out. But this recipe will help you turn the leftovers into something you'll never recognize from Thursday. It comes from Better Homes & Gardens.

INGREDIENTS

3 6-inch corn tortillas, cut in strips

2 tablespoons cooking oil

1 cup purchased red or green salsa

2 14-ounce cans reduced sodium chicken broth

2 cups cubed cooked turkey (12 ounces)

1 large zucchini, coarsely chopped

Lime wedges (optional)

Sour cream and cilantro (optional)

DIRECTIONS

1. In a large skillet, cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper towel.

2. In a large saucepan, combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

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