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There are numerous ways to cook with leftover Thanksgiving turkey and rice, but Mexican-inspired recipe is by far one of the best as it is a complete meal, with vegetables, grains and protein in every serving.

Servings: 8

Tortilla Strips

4 small flour tortillas

15 ml (1 tbsp) vegetable oil


15 ml (1 tbsp) vegetable oil

1 large onion, diced

1 sweet yellow or red pepper, diced

2 cloves garlic, minced

10 ml (2 tsp) each chili powder and ground cumin

5 ml (1 tsp) dried oregano

4 ml (3/4 tsp) salt

2 ml (1/2 tsp) pepper

1 l (4 cups) homemade turkey stock or sodium-reduced chicken broth

250 ml (1 cup) tomato-vegetable cocktail or turkey stock

1 can (796 ml/28 oz) diced tomatoes

1 can (540 ml/19 oz) black beans or white kidney beans, drained and rinsed

375 ml (1 1/2 cups) cooked long-grain white or brown rice

500 ml (2 cups) diced cooked turkey

Suggested garnishes: Diced ripe avocado, shredded Monterey Jack cheese, fresh cilantro leaves, lime wedges


Tortilla Strips: Heat oven to 160 C (325 F). Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake for 10 to 20 minutes or until crisp. Let cool.

Soup: In a Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic until softened, about 3 minutes. Stir in chili powder, cumin, oregano, salt and pepper; cook for 30 seconds.

Add stock, tomato-vegetable cocktail, diced tomatoes and beans; bring to a boil, reduce heat, cover and simmer for 15 minutes. Stir in rice and turkey; simmer, covered, for 5 minutes.

Ladle into bowls. Serve with tortilla strips and garnishes on the side.

Nutritional information per serving: 313 calories; 8 g fat (2 g saturated fat); 41 g carbohydrate; 18 g protein; 32 mg cholesterol; 6 g fibre; 1036 mg sodium.

Tip: Let diners customize their own soup with a variety of garnishes. In addition to those mentioned, other options could include hominy, tomatillo salsa and sour cream.

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