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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
6.0 of 8 inch corn tortillas cut into strips
2.0 Tablespoons of olive oil
2.0 Cups of diced onion
1.0 Cups of frozen corn kernels
1.0 Tablespoons of minced garlic
1.0 of jalapeno seeded and diced
2.0 Tablespoons of olive oil
1.0 Tablespoons of tomato paste
1.0 Tablespoons of chipotle chiles in adobo sauce minced
1.0 Teaspoons of chili powder
1.0 Teaspoons of dried oregano leaves
0.5 Teaspoons of ground cumin
0.5 Teaspoons of ground cumin
0.5 Teaspoons of ground coriander
4.0 Cups of chicken broth
1.0 Cans of diced tomatoes in juice a 14 ounce can
2.0 Cups of cooked turkey chopped
1.0 Cups of canned black beans drained
0.25 Cups of sliced scallions
2.0 Tablespoons of minced fresh cilantro
0.5 of juice of a lime
1.0 of shredded monterey jack cheese
1.0 of sliced avacado
Instructions
Preheat over to 400 degrees. Toss tortilla stips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp 12-14 minutes, remove from oven and season with salt and set aside. Sweat onion,corn, garlic, and jalapeno in 2 tablespoons oil in a large pot over medium heat 4-5 minutes. Stir in tomato paste, ,chipotles, and seasonings; cook 1 minute. Add broth, tomatoes, turkey, and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Finish soup with scallions, cilantro, lime juice, ,and salt to taste. Top each serving with cheese, sour cream, avacado, and tortilla strips.