Ingredients55 m servings 191
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 191 calories; 8.2 6.9 20.8 52 1233 Full nutrition
ReviewsRead all reviews 18
Meaty turkey soup with amazing depth of flavor! I used hot picante sauce and this turned out great.
I doubled the recipient. Started by sautéing two onions and 4 jalapeños. I used left over Thanksgiving turkey, medium picante... Very tasty!
This is pretty tasty and very simple. As a starter it’s good, but it has little to stick to your ribs. I added corn and diced tomato which helped but it still needs something more if you want ...
Excellent Added 1 14.5 oz can diced tomatoes; extra leftover turkey and about double the salsa.
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...
It was really good and easy. I was surprised how good it was. I used turkey frame stock and some left over turkey meat instead of the canned stock and ground turkey. Otherwise, I followed the re...
This recipe was simple and delicious. The family loved it, I'll definitely make it again.