Serves: 4
Total Calories: 83
1. Fry the tortilla strips until crisp and light brown. Drain on paper towels. Add 1 tablespoon of the frying oil to a large saucepan and cook the onion and garlic until they begin to brown, 3 to 4 minutes. Add the oregano, marjoram, broth, tomato paste, and ground chile. Bring to a boil over medium-high heat.
2. Add the beans and carrots. Cook, over medium heat, until the vegetables are tender, about 12 minutes. Add the turkey and salt. Cook until the soup is completely heated through, 4 to 5 minutes.
3. Divide the tortilla strips among 4 soup bowls. Ladle the hot soup into the bowls. Garnish with cilantro. Serve with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey Tortilla Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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