Turkey Tortilla Soup

 Prep: 8 Cook: 19 Wait: 0 Serving: 8

Ingredients |  15 total

• 1 cup corn, fresh, frozen or canned (drained)
• Optional garnishes: sliced jalapeños, lime wedges, chopped fresh cilantro, baked
• 1 1/2 teaspoons chili powder
• 1 cup mild or medium fresh salsa or fire roasted diced tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 can (15 ounces) chickpeas or black beans, rinsed and drained
• 2 cups cooked, shredded turkey breast meat
• 1/2 teaspoon ground cumin
• 5 cups water
• 1 medium carrot, peeled and sliced (about 1/3 cup)
• 4 corn tortillas, cut into pieces
• 1 red bell pepper, cored, seeded and chopped (about 1 cup)
• 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
• 1 small yellow onion, chopped (about 1 cup)

Directions

1. Heat oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 2 minutes or until softened. Add bell pepper and carrot; cook, stirring frequently, for 3 minutes or until golden.
2. 
   Stir in garlic, bouillon, chili powder and cumin; cook for 30 seconds.
   
3. Stir in water and salsa; bring to a boil. Stir in tortillas; reduce heat to medium-low and cook for 10 minutes.
   
4. With an immersion blender, puree soup. Or cool soup slightly, pour into a blender or food processor. Cover, venting top, and blend until smooth.
   
5. Stir in turkey, chickpeas and corn; heat through. Top as desired with garnishes.
   

Nutrition Information

162 calories per serving Serving size: 8
3.88g fat 20.25g carbs 12.88g protein