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Turkey Vegetable Tortilla Dumplings

Healthycooking's picture
  Boneless turkey breast 1 Pound, skinned and cut into 1-inch-thick slices
  Canned low sodium chicken broth 2 Cup (32 tbs) (Undiluted)
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
  Dried rosemary 1⁄4 Teaspoon
  Dried whole rosemary 1⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Bay leaf 1
  Cornstarch 1 Tablespoon
  Skim milk 1 Cup (16 tbs)
  8 inch flour tortillas 2 , cut into 1 1/2 inch pieces

Combine first 10 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer, uncovered, over medium heat 45 minutes.
Remove turkey with a slotted spoon; keep broth mixture at a simmer.
Shred turkey; return turkey to broth mixture.
Combine cornstarch and milk; stir until smooth.
Add to broth mixture; cook, stirring constantly, until broth mixture is thickened and bubbly.
Reduce heat to low, and add tortilla pieces; simmer, uncovered, 10 minutes.
Remove and discard bay leaf.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1259 Calories from Fat 376

% Daily Value*

Total Fat 42 g64.2%

Saturated Fat 10.1 g50.6%

Trans Fat 0 g

Cholesterol 299.5 mg99.8%

Sodium 1724.2 mg71.8%

Total Carbohydrates 91 g30.2%

Dietary Fiber 8.3 g33.2%

Sugars 20.6 g

Protein 125 g249.7%

Vitamin A 262.6% Vitamin C 28.6%

Calcium 49.5% Iron 54.7%

*Based on a 2000 Calorie diet

Turkey Vegetable Tortilla Dumplings Recipe