Soup’s On… Tortilla Soup

This recipe I got from a little flyer at the grocery store. That little flyer was full of coupon gold… but it also had some recipes and this one looked good.

Hearty Turkey Tortilla Soup!

I guess the premise of many of the recipes in this little booklet was “what to do with all your turkey leftovers” after Thanksgiving.  I made this recipe well before the big turkey day and used chicken instead (so maybe change it to Hearty Chicken Tortilla Soup?). I cooked my chicken in the morning… I just threw some frozen boneless chicken breasts in my crock pot, gave them a sprinkle of salt and pepper, poured a little water on top and then let them cook on high for about 3 hours. This is my favorite way to prepare chicken for recipes that called for the meat cooked. It always comes out very juicy.

Time: 15 min. prep, 25 min. cook


  • 3 1/2 cups chicken broth (I used veggie)
  • 1/2 cup uncooked regular long-grain white rice (Jasmine is my favorite)
  • 1 tsp. ground cumin
  • 2 cups shredded or cubed cooked turkey (or Chicken)
  • 1 can (11 0z) whole kernel corn with red and green peppers, drained
  • 1 cup picante sauce
  • 1 TBS chopped fresh cilantro leaves
  • 2 TBS lime juice
  • tortilla chips

Cook it Up:

  1. Heat broth, rice and cumin in a big saucepan over medium-high heat to a boil. REduce heat to low. Cover and cook 20 minutes.
  2. Stir turkey (chicken), corn, picante sauce, cilantro and lime juice in pan and cook until rice is tender.
  3. Sprinkle with tortilla chips

Very easy and very good. The soup is super thick and very filling. Enjoy!


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