Chipotle Turkey and Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Stacking the turkey cutlets and then thinly slicing them will save you some time during preparation. You can freeze leftover chipotle chiles in the adobo sauce (package chiles individually with a little sauce in small plastic freezer bags) and use in salsas, with pork, or for Mexican-inspired scrambled eggs. Ingredients:
1 tablespoon canola oil |
1 pound turkey cutlets, cut into thin strips |
2 teaspoons adobo sauce |
1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14 3/4-ounce) can cream-style corn |
1/4 cup chopped fresh cilantro, divided |
1/4 teaspoon salt |
1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces) |
4 lime wedges |
Directions:
1. Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.
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