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Turkey Tortilla Soup

Featured in the Honolulu Star-Advertiser on November 23, 2011.



Turkey Tortilla Soup

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups shredded cooked turkey breast (about 10 ounces)
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon chopped seeded jalapeño pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 2 (14.25-ounce) cans reduced fat, lower-sodium chicken broth
  • 1 (14.5-ounce) can diced peeled tomatoes, undrained
  • 1 (10.75-ounce) can condensed lower-sodium tomato soup, undiluted

Optional toppings:

  • Crushed tortilla chips
  • Reduced-fat sour cream
  • Sliced avocado
  • Shredded Monterey Jack cheese
  • Chopped green onions


In a medium pot, heat oil over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in turkey and remaining ingredients; bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with optional toppings. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including optional toppings):
250 calories, 5 g fat, 1 g saturated fat, 50 mg cholesterol, 700 mg sodium, 26 g carbohydrate, 3 g fiber, 12 g sugar, 27 g protein


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