Turkey Tortilla Soup
My family loves this served with some tacos or other Mexican food.
You can add it to a take out meal and make it special.
1 tbsp. olive oil
1 large onion, chopped
1 4-ounce can diced green chilies, drained
1 tsp. chili powder
1 tsp. ground cumin
1 large clove garlic, minced (or more if you like)
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
6 cups chicken stock
1 16 oz. can chopped tomatoes, with juice
12 oz. boneless turkey breast (or use leftovers, chicken is also good) cut
1 cup fresh, frozen or canned corn
1/3 cup chopped cilantro
salt and pepper to taste
1 1/3 cups Monterey Jack cheese
Tortilla Chips, broken up a little
Heat oil in a heavy large saucepan
over medium-low heat. Add onion
and sauté for about 4 minutes. Add chilies, chili powder, cumin, garlic,
oregano and cayenne.
Stir 1 minute.
Mix in stock and tomatoes with juice. Bring mixture just to a boil.
Add turkey and simmer until cooked through about 3 minutes. Add corn
and simmer another minute.
Mix in cilantro and add salt and pepper to taste.
Serve the soup in warmed bowls
sprinkle each with a little cheese and tortilla strips.
Save some extra cheese and chips to pass separately.