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!
Ingredients
- 3 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1/2 cup uncooked long grain white rice
- 1 teaspoon ground cumin
- 2 cups shredded or cubed cooked turkey
- 1 can (about 11 ounces) Mexican style corn(corn with red and green peppers), drained
- 1 cup Pace® Picante Sauce
- 1 tablespoon chopped cilantro
- 2 tablespoons lime juice
- 2 corn tortilla, cut in half
Instructions
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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.
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Step 2
Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.
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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.
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Step 4
Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.
