Chipotle Turkey and Corn Soup

Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Chipotle Turkey and Corn Soup
45 min.
4
299kcal

Suggestions


Warm up your mealtime with a delightful bowl of Chipotle Turkey and Corn Soup! This hearty dish is not only packed with flavor but also caters to various dietary needs, making it a perfect choice for everyone at the table. With its gluten-free, dairy-free, and low FODMAP features, you can enjoy a comforting meal without any worries.

Imagine the rich, smoky taste of chipotle chiles mingling with tender turkey cutlets and sweet cream-style corn, all simmered to perfection in a savory chicken broth. Each spoonful is a burst of flavor, enhanced by the freshness of chopped cilantro and a zesty squeeze of lime. This soup is not just a meal; it’s an experience that warms the soul and satisfies the palate.

Ready in just 45 minutes, this recipe is ideal for busy weeknights or a leisurely weekend lunch. With only 299 calories per serving, it’s a guilt-free indulgence that doesn’t compromise on taste. Plus, the addition of crunchy lime-flavored tortilla chips adds a delightful texture that elevates this dish to a new level.

Gather your loved ones and serve this delicious soup as a main course for lunch or dinner. It’s sure to become a favorite in your household, bringing everyone together around the table for a nourishing and flavorful meal. Dive into a bowl of Chipotle Turkey and Corn Soup and let the flavors transport you to a cozy, comforting place!

Ingredients

  • teaspoons chiles in adobo sauce 
  • 14.8 ounce corn cream-style canned
  • tablespoon canola oil 
  • teaspoons chipotles in adobo canned chopped
  • 28 ounce fat-skimmed beef broth fat-free canned
  • 0.3 cup cilantro leaves fresh divided chopped
  •  lime wedges 
  • 0.3 teaspoon salt 
  • 1.5 ounces tortilla chips crushed lime-flavored
  • pound turkey breast cutlets cut into thin strips

Equipment

  • bowl
  • sauce pan

Directions

  1. Heat canola oil in a large saucepan over medium-high heat.
  2. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips.
  3. Serve with lime wedges.

Nutrition Facts

Calories299kcal
Protein41.17%
Fat21.73%
Carbs37.1%

Properties

Glycemic Index
16
Glycemic Load
0.45
Inflammation Score
-3
Nutrition Score
6.6560869216919%

Flavonoids

Hesperetin
7.74mg
Naringenin
0.61mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:298.9kcal
14.94%
Fat:7.55g
11.62%
Saturated Fat:0.7g
4.38%
Carbohydrates:29.01g
9.67%
Net Carbohydrates:26.49g
9.63%
Sugar:4.2g
4.67%
Cholesterol:70.87mg
23.62%
Sodium:1746.5mg
75.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.19g
64.38%
Folate:50.5µg
12.62%
Vitamin C:9.94mg
12.05%
Vitamin B3:2.26mg
11.29%
Phosphorus:103.73mg
10.37%
Fiber:2.52g
10.07%
Vitamin E:1.19mg
7.95%
Selenium:5.41µg
7.73%
Vitamin K:8.12µg
7.73%
Magnesium:30.6mg
7.65%
Potassium:247.24mg
7.06%
Iron:1.25mg
6.97%
Vitamin B12:0.4µg
6.61%
Vitamin B2:0.11mg
6.5%
Vitamin B6:0.12mg
6.1%
Vitamin B5:0.6mg
5.97%
Copper:0.12mg
5.86%
Zinc:0.77mg
5.15%
Manganese:0.1mg
4.95%
Vitamin B1:0.06mg
4.06%
Calcium:32.12mg
3.21%
Vitamin A:159.7IU
3.19%
Source:My Recipes