Turkey Tortilla Soup
Other
Ingredients
-
1 7/8
sliced avacado
-
1 7/8
shredded monterey jack cheese
-
1/2
juice of a lime
-
2 7/8
Tablespoons
minced fresh cilantro
-
1/4
Cups
sliced scallions
-
1 7/8
Cups
canned black beans drained
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2 7/8
Cups
cooked turkey chopped
-
1 7/8
Cans
diced tomatoes in juice a 14 ounce can
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4 7/8
Cups
chicken broth
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1/2
Teaspoons
ground coriander
-
1/2
Teaspoons
ground cumin
-
1/2
Teaspoons
ground cumin
-
1 7/8
Teaspoons
dried oregano leaves
-
1 7/8
Teaspoons
chili powder
-
1 7/8
Tablespoons
chipotle chiles in adobo sauce minced
-
1 7/8
Tablespoons
tomato paste
-
2 7/8
Tablespoons
olive oil
-
1 7/8
jalapeno seeded and diced
-
1 7/8
Tablespoons
minced garlic
-
1 7/8
Cups
frozen corn kernels
-
2 7/8
Cups
diced onion
-
2 7/8
Tablespoons
olive oil
-
6 7/8
8 inch corn tortillas cut into strips
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.