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Turkey Tortilla Soup
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Name
Author
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Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
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6 of 8 inch corn tortillas cut into strips
2 Tablespoons of olive oil
2 Cups of diced onion
1 Cups of frozen corn kernels
1 Tablespoons of minced garlic
1 of jalapeno seeded and diced
2 Tablespoons of olive oil
1 Tablespoons of tomato paste
1 Tablespoons of chipotle chiles in adobo sauce minced
1 Teaspoons of chili powder
1 Teaspoons of dried oregano leaves
0.5 Teaspoons of ground cumin
0.5 Teaspoons of ground cumin
0.5 Teaspoons of ground coriander
4 Cups of chicken broth
1 Cans of diced tomatoes in juice a 14 ounce can
2 Cups of cooked turkey chopped
1 Cups of canned black beans drained
0.25 Cups of sliced scallions
2 Tablespoons of minced fresh cilantro
0.5 of juice of a lime
1 of shredded monterey jack cheese
1 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.
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