Recipe: Leftover Turkey And Rice Tortilla Soup

There are many ways to cook with leftover turkey and rice, but this recipe is a complete meal in one pot with vegetables, grains and protein. The Mexican-inspired spices and accoutrements bring an array of colours and textures to every bite.

 

Tortilla Strips:

4 small flour tortillas
1 tbsp (15 mL) vegetable oil

Soup:

1 tbsp (15 mL) vegetable oil
1 large onion, diced
1 sweet yellow or red pepper, diced
2 cloves garlic, minced
2 tsp (10 mL) each chili powder and ground cumin
1 tsp (5 mL) dried oregano
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
4 cups (1 L) homemade turkey stock or sodium-reduced chicken broth
1 cup (250 mL) tomato-vegetable cocktail or turkey stock
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans or white kidney beans, drained and rinsed
1 1/2 cups (375 mL) cooked U.S. long-grain white rice
2 cups (500 mL) diced cooked turkey

Suggested Garnishes:

Diced ripe avocado
Shredded Monterey Jack cheese
Fresh cilantro leaves
Lime wedges

Tortilla Strips: Pre-heat oven to 325°F (160°C). Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake for about 10 to 20 minutes or until crisp. Let cool.

Soup: In Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic until softened, about 3 minutes. Stir in chili powder, cumin, oregano, salt and pepper; cook for 30 seconds.

Add stock, tomato-vegetable cocktail, diced tomatoes and beans; bring to boil; reduce heat, cover and simmer for 15 minutes. Stir in rice and turkey; simmer, covered, for 5 minutes.

Ladle into bowls. Serve with tortilla strips and garnishes on the side.

Makes 8 servings.

TIP: Let your guests customize their own soup with a variety of garnish options from which to choose. Other options include cooked hominy, tomatillo salsa and sour cream. Monterey Jack can be replaced with queso fresco – a crumbly, fresh Mexican cheese. This can be made with cooked white or brown rice.

PER SERVING (1 3/4 cup [425 mL]): 313 calories, 8 g fat, 2 g saturated fat, 32 mg cholesterol, 1036 mg sodium, 41 g carbohydrates, 6 g fibre, 18 g protein. % RDI: 6% calcium, 19% iron, 15% vitamin A, 98% vitamin C.

Recipe and image courtesy of the USA Rice Federation. For more recipe ideas, visit www.riceinfo.com.

Have you tried this recipe or have a cooking tip for other readers? Share it in the comments below.

More creative ways to use rice:

Brown Rice Cuban Burgers
Rice and Beef Burritos
Fiesta Rice Salad
Clementine and Tea Scented Rice Pudding
Turkey and Rice Stuffed Sweet Pepper

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