- 1 Tbsp olive oil, plus extra for misting tortillas
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, finely chopped
- 6 cups low sodium broth*
- 3 cups shredded cooked turkey or chicken
- 1 can black beans, drained and rinsed
- 1½ cups frozen or canned corn
- 1 cup salsa
- ¼–½ cup chopped cilantro
- 8 corn tortillas
- 1 sliced jalapeño (optional)
In a large pot, heat oil over medium heat. Add diced onion and bell pepper and cook for a few minutes until onion is translucent. Add garlic and cook for another minute.
Add broth, turkey, beans, corn and salsa to the pot and bring to a boil. Reduce heat to simmer and allow to cook for another 5–10 minutes.
While soup is simmering, preheat oven to 400°. Cut tortillas into thin strips and arrange in a single layer on a baking sheet. Bake 5–6 minutes or until lightly brown and crisp.
When ready to serve, add chopped cilantro to soup and stir to combine. Ladle soup into serving bowls and top with baked tortilla strips. Enjoy!
*Use the bones from your Thanksgiving turkey to make a delicious bone broth!
Amount per serving
Yield: 8 servings
Total Fat 5.7 g
Saturated Fat 1.3 g
Cholesterol 40 mg
Sodium 312 mg
Total Carbohydrate 25.1 g
Dietary Fiber 4.5 g
Total Sugars 3.5 g
Protein 21.6 g
Vitamin D 0 mg
Calcium 47 mg
Iron 7 mg
Potassium 482 mg
Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.
For more recipes and to watch past episodes of Live It, visit www.www.chwchospital.org/live-it.