Use leftover turkey from the holidays for this festive soup, or for a grilled turkey version, use leftover turkey from the Grilled Turkey Cutlets with Pineapple—without the pineapple (page 162).

　　

Ingredients

serves 4, 1 1/2 cups per serving

　　

Tortillas

2 6-inch corn tortillas, halved

　　Cooking spray

　　1/4 teaspoon chili powder

　　

Soup

1 tablespoon light tub margarine

　　1/2 cup chopped onion

　　1/2 cup chopped carrot

　　1 Anaheim pepper, seeded and chopped

　　2 cups fat-free, low-sodium chicken broth

　　2 cups water

　　1 14.5-ounce can no-salt-added stewed tomatoes, undrained

　　1 8-ounce can no-salt-added tomato sauce

　　1 cup diced cooked skinless turkey breast, cooked without salt (about 6 ounces)

　　1 tablespoon ground cumin

　　1 teaspoon chili powder

　　1/4 cup shredded fat-free Cheddar cheese (about 1 ounce)

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Lightly spray one side of the tortillas with cooking spray. Sprinkle with 1/4 teaspoon chili powder. Pour a small amount of water into 8 cups of a 12-cup muffin tin (to keep them from burning or warping). Hold one tortilla half with the cut side down and wrap it in one of the remaining muffin cups, curving the tortilla slightly to fit and frame a “bottomless” cup. Repeat with the remaining tortilla halves.

　　

Step 3

Bake for 5 minutes, or until crisp. Remove the muffin pan from the oven, leaving the tortillas in the muffin cups. Set aside.

　　

Step 4

Meanwhile, in a large stockpot, melt the margarine over medium-high heat, swirling to coat the bottom. Stir in the onion, carrot, and pepper. Cook for about 3 minutes, or until tender, stirring occasionally.

　　

Step 5

Stir in the remaining ingredients except the Cheddar. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.

　　

Step 6

Ladle the soup into bowls. Stand a tortilla half in each bowl. Sprinkle the soup with the Cheddar.

　　

nutrition information

Step 7

(Per Serving)

　　

Step 8

Calories: 167

　　

Step 9

Total Fat: 2.5g

　　

Step 10

Saturated: 0.0g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 0.5g

　　

Step 13

Monounsaturated: 1.0g

　　

Step 14

Cholesterol: 31mg

　　

Step 15

Sodium: 200mg

　　

Step 16

Carbohydrates: 19g

　　

Step 17

Fiber: 4g

　　

Step 18

Sugars: 9g

　　

Step 19

Protein: 17g

　　

Step 20

Dietary Exchanges

　　

Step 21

1/2 Starch

　　

Step 22

2 Vegetable

　　

Step 23

2 Very Lean Meat

　　American Heart Association Quick & Easy Meals