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mexican

Sopa de Lima with Turkey and Crisp Tortilla Strips

This simmered dish pairs cooked shredded turkey breast with corn tortillas, cut into strips, chicken broth, low sodium and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

53 g Protein
55 g Carbohydrates
26 g Fat
13 g Fiber
Sopa de Lima with Turkey and Crisp Tortilla Strips

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 135g cooked shredded turkey breast 198 kcal
  • 378g chicken broth, low sodium 23 kcal
  • 162g tomato, diced 29 kcal
  • 63g white onion, diced 25 kcal
  • 5g garlic, minced 7 kcal
  • 27g lime juice 8 kcal
  • 3 piece (72g) corn tortillas, cut into strips 157 kcal
  • 63g avocado, diced 101 kcal
  • 11g olive oil 97 kcal
  • 9g fresh cilantro, chopped 3 kcal
  • 1g ground cumin 4 kcal
  • 2g kosher salt 0 kcal

Cooking instructions

  1. white oniongarlicolive oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook 3 minutes; add garlic for 30 seconds.
  2. tomatoground cumin
    Stir in tomatoes and cumin; cook 3 to 4 minutes until the tomatoes soften.
  3. cooked shredded turkey breastchicken broth
    Add broth and bring to a simmer. Add shredded turkey and cook 3 minutes.
  4. lime juicekosher salt
    Add lime juice and season with salt. Keep the soup at a gentle simmer.
  5. corn tortillas
    Crisp tortilla strips in a dry skillet until lightly toasted, 2 to 3 minutes.
  6. corn tortillasavocadofresh cilantro
    Serve soup topped with tortilla strips, avocado, and cilantro.
Sopa de Lima with Turkey and Crisp Tortilla Strips, alternate view

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