Leftover Turkey and Rice Tortilla Soup There are a 101 ways to cook with leftover turkey and rice, but this recipe is by far one of the best as it’s a complete meal in one with vegetables, grains and protein in every serving. The Mexican-inspired spices and accoutrements alone are a feast for the eyes bringing an array of colours and textures to every bite.
Cooking Instructions: Tortilla Strips: Pre-heat oven to 325°F (160°C). Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake for about 10 to 20 minutes or until crisp. Let cool.
Soup: In Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic until softened, about 3 minutes. Stir in chili powder, cumin, oregano, salt and pepper; cook for 30 seconds.
Add stock, tomato-vegetable cocktail, diced tomatoes and beans; bring to boil; reduce heat, cover and simmer for 15 minutes. Stir in rice and turkey; simmer, covered, for 5 minutes.
Ladle into bowls. Serve with tortilla strips and garnishes on the side.
Makes 8 servings.
TIP: Let diners customize their own soup with a variety of garnish options from which to choose. Other options include cooked hominy, tomatillo salsa and sour cream. Monterey Jack can be replaced with queso fresco – a crumbly, fresh Mexican cheese. This can be made with cooked white or brown rice.
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
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP