Turkey Tortilla Soup with Whole Grain Tortilla Chips

Turkey Tortilla Soup with Whole Grain Tortilla Chips

1 ½ cups

Serving Size

Chef Brenda

This recipe was developed and approved by Chef Brenda

Ingredients Show More

Ingredient

50 Portions

100 Portions

Slice-N-Tact Oil Brown Turkey Breast - Product # 74308 89702

50 Portions 10 lb 7 oz

100 Portions 20 lb 14 oz

Chicken brown, low sodium

50 Portions 1 gal 1 qt

100 Portions 2 gal 2 qt

Dehydrated onions

50 Portions 1 cup

100 Portions 2 cups

Granulated garlic

50 Portions 1 Tbsp 1 ½ tsp

100 Portions 3 Tbsp

Chili powder

50 Portions ¼ cup

100 Portions ½ cup

Oregano, ground

50 Portions 2 Tbsp

100 Portions ¼ cup

Black pepper, ground

50 Portions 1 Tbsp

100 Portions 2 Tbsp

Enchilada sauce, low sodium, red

50 Portions 3 lb 5 oz

100 Portions 6 lb 10 oz

Tomato, diced, no salt added, canned (USDA or Commercial)

50 Portions 6 lb 6 oz

100 Portions 12 lb 12 oz

Black beans, low sodium, canned, drained and rinsed (USDA or Commercial)

50 Portions 4 lb 9 oz

100 Portions 9 lb 2 oz

Corn, no salt added, frozen

50 Portions 4 lb 10 oz

100 Portions 9 lb 4 oz

Green chilis, chopped, canned, undrained, mild

50 Portions 3 lb 3 ½ oz

100 Portions 6 lb 7 oz

Pepper jack cheese, shredded (USDA or Commercial)

50 Portions 12 ½ oz

100 Portions 1 lb 9 oz

Green onions, fresh, sliced

50 Portions 12 ½ oz

100 Portions 1 lb 9 oz

Cilantro, fresh, chopped

50 Portions 3 ⅛ oz

100 Portions 6 ¼ oz

Lime wedge, cut into half wedges

50 Portions 50 half wedges (~4 ¼ limes)

100 Portions 100 half wedges (~8 ⅓ limes)

Whole grain rich tortilla chips (at least 2 oz eq grain)

50 Portions 6 lb 4 oz

100 Portions 12 lb 8 oz

Directions Show More

  1. Thaw Turkey: Thaw under refrigeration for 48 hours. Cube slices. Hold at 41° F or lower.
  2. Prepare Soup: Turn stockpot or kettle heat on medium-high heat. Add broth. Whisk in dehydrated onions, granulated garlic, chili powder, oregano, black pepper, and enchilada sauce. Stir in diced tomatoes, black beans, corn, and green chilis. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
  3. Serve: 1 ½ cups (12 fl oz spoodle). Hold at 140° F or higher. Garnish with ¼ oz (1 Tbsp) pepper jack cheese, 2 Tbsp (1 fl oz spoodle) green onions, 1 Tbsp cilantro, and 1 half wedge lime. Hold at 41° F or lower. Serve with 2 oz wt tortilla chips.

Nutrients per Serving Show More

Calories 515 kcal

Saturated Fat 3 g

Trans Fat 0 g

Total Fat 17 g

Cholesterol 49 mg

Calcium 136 mg

Total Dietary Fiber 9 g

Iron 3 mg

Sodium 1,173 mg

Sugars 5 g

Carbohydrate 63 g

Vitamin A 558 IU

Vitamin C 20 mg

Protein 32 g

Component

Meat/Meat Alt 2.25 oz. eq.

Grain 2 oz. eq.

Vegetable 7/8 cups(s)

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