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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from BH&G. Great way to use up leftover turkey from Thanksgiving. Ingredients:
18 inches corn tortillas, cut in strips |
2 tablespoons cooking oil |
1 cup salsa (red or green) |
2 (14 ounce) cans chicken broth |
2 cups cubed cooked turkey |
1 large zucchini, coarsley chopped |
lime wedge (optional) |
sour cream (optional) |
cilantro (optional) |
Directions:
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain in paper towels.
2. In large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat.
3. Stir in turkey and zucchini; heat through.
4. Serve in bowls; top with tortilla strips, lime wedges, sour cream, and cilantro.
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