Mexican Turkey and Tortilla Soup

Diana Burrell. Photograph by Andrew McCaul.


Makes 4 servings

1 tablespoon olive oil

¼ teaspoon salt

2 large cloves garlic, minced

1 teaspoon chili powder

¼ teaspoon ground cumin

4 cups chicken broth

1 cup canned diced tomatoes with green chiles

1 cup canned or frozen corn

1 cup cooked shredded turkey

1 cup whole grain tortilla chips, crushed into ½-inch pieces

1 cup shredded Monterey Jack cheese

Diced avocado, Chopped cilantro (for garnish, optional)

1 small onion, sliced thin

A healthy meal made with veggies <em>not</em> from the produce aisle! Frozen veggies, like corn, are picked at their peak of ripeness and processed quickly, which means you’ll still get the nutrients you’re looking for.


In a large stockpot, heat olive oil over medium-low heat. Add sliced onions and salt to pot, and cook for 5 minutes, stirring frequently, until onions are limp and translucent. Add minced garlic; cook for 1 minute, then add chili powder and cumin, and cook until fragrant, about 1 more minute.

Add chicken broth and canned tomatoes to pot, and raise heat to medium. Cook for 5 minutes, then stir in corn and cooked turkey, and cook for another 5 minutes until heated through.

Serve soup in large bowls with tortilla chips and shredded cheese on top; optional avocado and chopped cilantro can be served on the side.

Per Serving:




25 g


20 g


26 g


3 g

Active Time:

15 minutes

Total Time:

30 minutes