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!
Step 1
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.
Step 2
Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.
Step 3
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.
Step 4
Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.
