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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
