Tortilla Turkey Soup
Ingredients
- 1 Tb. olive oil
- 1 large onion, chopped
- 4 ounce can diced green chiles, drained
- 1 ts chili powder
- 1 ts ground cumin
- 1 large clove garlic, minced
- 1/2 ts dried oregano, crumbled
- 1/4 ts cayenne pepper
- 6 cup chicken stock or canned broth
- 16 ounce can tomatoes coarsely chopped, juices removed
- 12 ounce boneless turkey breast cutlets
- 1 cup frozen kernel corn, thawed
- 1/3 cup chopped fresh cilantro
- salt and pepper
- 1 1/3 cup grated Monterey Jack Cheese
- tortilla chips, broken into large pieces
Instructions
Heat oil in heavy large saucepan over medium-low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and tomatoes and their juices. Bring mixture just to boil. Add turkey and simmer until cooked through, about 3 minutes. Add corn and simmer 1 minute. Mix in cilantro Season with salt and pepper. Ladle hot soup into bowls. Sprinkle each with generous amount of cheese and chips. Serve, passing extra cheese and tortilla chips separately. Serves 4