Ingredients55 m servings 191 cals
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
- Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 191 calories; 8.2 g fat; 6.9 g carbohydrates; 20.8 g protein; 52 mg cholesterol; 1233 mg sodium. Full nutrition
ReviewsRead all reviews 14
Meaty turkey soup with amazing depth of flavor! I used hot picante sauce and this turned out great.
Excellent Added 1 14.5 oz can diced tomatoes; extra leftover turkey and about double the salsa.
I doubled the recipient. Started by sautéing two onions and 4 jalapeños. I used left over Thanksgiving turkey, medium picante... Very tasty!
5 stars for ease of preparation and 5 for flavor! Winner! I didn't have a jar of picante sauce, but I had just made a fresh salsa from this site. I pulsed the salsa in my blender for a couple se...
Delicious. Added a 1/2 an onion, 1 jalepeno and a can of fire-roasted tomatoes. Hey, why not... Only soup that I can actually eat the whole thing during the week without having to freeze it. ...
Surprisingly good! I didn't have high hopes for this one, but I had all the ingredients on hand and decided to give it a try. I'm glad I did! Next time I'll use homemade salsa since I think the ...