• 2 skinless turkey thighs
• 2 cups canned diced tomatoes
• 1 onion, diced
• 1 clove garlic, crushed
• 1 jalapeño pepper, seeded and chopped (wear rubber gloves)
• 4 cups chicken stock
• 4 corn tortillas, cut into 1/4 inch slices
• 1/2 cup fresh cilantro, chopped

Combine first 5 ingredients and salt to taste in slow cooker. Cover and cook on low 7-8 hours, until turkey is tender. Preheat oven to 400°F. Arrange tortilla strips in a single layer on a baking sheet. Bake 6-8 minutes, stirring occasionally, until golden. Set aside. Remove turkey from slow cooker and cool slightly. Remove and discard bones. Chop turkey meat and divide among soup bowls. Process remaining soup mixture in a blender or food processor until puréed. Pour over turkey in soup bowls. Serve sprinkled with tortilla strips and cilantro.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 216, fat 4.4g, 18% calories from fat, cholesterol 89mg, protein 27.5g, carbohydrates 16.3g, fiber 2.3g, sugar 4.6g, sodium 726mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.5, Lean meat: 0.5, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 4.4

  view detailed nutritional information

The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.