Ingredients:

Leftover Turkey and Rice Tortilla Soup

 

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

Nutritional Value:

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.

SOURCE: USA Rice Federation, www.riceinfo.com

Servings: 8