MomsMenu.com Recipe Finder Turkey Tortilla Soup

2 medium turkey thighs
1 can diced tomatoes in juice (15- or 16-oz)
1 medium onion, diced
1 clove garlic, crushed
1 to 2 jalapeno chiles, seeded and chopped
2 cans fat-free chicken broth (14 1/2 oz each)
1/2 teaspoon salt
4 corn tortillas, cut into 1/4" strips
Chopped cilantro

Remove and discard skin and fat from turkey. Combine turkey, tomatoes, onion, garlic,
jalapeno chiles, broth and salt in a 3 1/2-quart slow cooker. Cover and cook on Low 7 to 8
hours or until turkey is tender. Meanwhile, preheat oven to 400F (205C). Arrange tortilla
strips in a single layer on a 15 x 10-inch baking sheet. Toast tortillas in oven 6 to 8
minutes or until golden, stirring once; set aside.

Remove turkey from slow cooker and cool slightly. Remove bones from turkey. Chop turkey;
divide among soup bowls. Process remaining soup mixture in a blender or food processor until pureed. Pour over turkey in soup bowls. Top each serving with tortilla strips and cilantro.

Per serving: Cal 77, Carb 10 gm, Prot 6 gm, Total fat 1 gm, Sat fat 0 gm, Cal from fat 9,
Chol 11 mg, Sodium 518 mg