20 Minute Turkey or Chicken Tortilla Soup
*Leftover chicken or turkey is not my favorite reheated, so this recipe is especially great for that! I usually have my husband grill extra chicken on the weekend if I know I am making this during the week. This recipe is so simple, yet so incredibly flavorful and delicious—not to mention super healthy!
3 6-inch corn tortillas, cut in strips
2 T cooking oil
1 cup of your favorite salsa
32 oz. chicken broth (preferably homemade and reduced-sodium)
2 cups cubed cooked chicken or turkey
1 large zucchini, coarsely chopped
Sour cream and cilantro
In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on a paper towel.
In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Stir in turkey or chicken and zucchini; heat through. Serve in bowls; top with tortilla strips, lime wedges, sour cream and cilantro.
Recipe courtesy of BHAG magazine from the November 2007 issue.