Leftover turkey is easily transformed into this satisfying soup with just the right amount of spice! Ready in just 50 minutes, it's simply delish!
cost per recipe: $9.47
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup uncooked long grain white rice
teaspoon ground cumin
cups shredded or cubed cooked turkey
can (about 11 ounces) Mexican style corn(corn with red and green peppers), drained
cup Pace® Picante Sauce
tablespoon chopped cilantro
tablespoons lime juice
corn tortilla, cut in half
Heat the broth, rice and cumin in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.
Heat the oven to 425°F. Cut the tortilla halves into thin strips. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray.
Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.