Turkey Tortilla Soup, warm up those leftovers in a fresh new way!!!

• 3  6 inches corn tortillas, cut in strips

• 2  tablespoons cooking oil

• 1  cup purchased red or green salsa

• 2  14 ounce can reduced sodium chicken broth

• 2  cups cubed cooked turkey (12 ounces)

• 1  large zucchini, coarsely chopped

• Lime wedges (optional)

• Sour cream and cilantro (optional)

• 1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.

• 2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

• Servings Per Recipe 4, Calories 262, Protein (gm) 26, Carbohydrate (gm) 16, Fat, total (gm) 11, Cholesterol (mg) 53, Saturated fat (gm) 2, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 6, Dietary Fiber, total (gm) 3, Sugar, total (gm) 4, Vitamin A (IU) 292, Vitamin C (mg) 12, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 920, Potassium (mg) 606, Calcium (DV %) 61, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet