Turkey Tamale Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 279.4
- Total Fat: 9.2 g
- Cholesterol: 53.2 mg
- Sodium: 1,574.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.1 g
- Protein: 27.6 g
View full nutritional breakdown of Turkey Tamale Soup calories by ingredient
Introduction
A colorful and intensley flavored soup that makes great use of leftover thanksgiving turkey. Even more flavorful if you make your own stock from the turkey carcass. Makes approx. 6 - 1 1/2 cup servings A colorful and intensley flavored soup that makes great use of leftover thanksgiving turkey. Even more flavorful if you make your own stock from the turkey carcass. Makes approx. 6 - 1 1/2 cup servingsNumber of Servings: 6
Ingredients
-
3 cups chopped or shredded cooked turkey
2 cups chicken or turkey stock
2 cups water
2 TB olive oil
1 cup chopped onion
1/2 cup chopped red and yellow bell peppers
1 clove garlic, minced
1 small can diced green chilies
1 14 oz can crushed tomatoes
1 14 oz can black beans, drained and rinsed
1 cup of frozen white corn
1 TB masa or corn meal
2 TB ground cumin
1 tsp chili powder
1/2 tsp crushed oregano
juice of 1/2 small lime (reserve 2nd half for wedges see below)
salt and pepper
Optional condiments:
LF Sour cream
salsa
lime wedges
Directions
Saute onion, garlic and bell peppers in olive oil until tender. Add green chilies and tomatoes and cook for 3 minutes. Add cumin, chili powder and oregano and cook for another 3-4 minutes. Add tomatoes, black beans, stock, water and turkey. In a small bowl, combine masa and about 3 tablespoons of water. stir until combined and smooth. Add to soup and stir until incorporated. Bring to a low boil, then reduce heat to simmer and cook for 15 minutes. Add lime juice and corn, cook until corn is heated through. Salt and pepper to taste. Serve with lime wedges
Number of Servings: 6
Recipe submitted by SparkPeople user KCOPELAND0417.
Number of Servings: 6
Recipe submitted by SparkPeople user KCOPELAND0417.
