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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Wondering what to do with all that turkey - this is it! Try this spicy tortilla soup from Cuisine at Home magazine. Ingredients:
6 corn tortillas, cut into strips (8-inch size) |
2 tablespoons vegetable oil |
salt |
2 cups onions, diced |
1 cup frozen corn kernels |
1 tablespoon garlic, minced |
1 jalapeno, seeded and diced |
2 tablespoons olive oil |
1 tablespoon tomato paste |
1 tablespoon chipotle chile in adobo, minced |
1 teaspoon chili powder |
1 teaspoon dried oregano leaves |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
4 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes with juice |
2 cups cooked turkey, chopped |
1 cup canned black beans, drained and rinsed |
1/4 cup scallion, sliced |
2 tablespoons fresh cilantro, minced |
1/2 lime, juice of |
monterey jack cheese, shredded for garnish |
sour cream (to garnish) |
sliced avocado (to garnish) |
Directions:
1. Preheat oven to 400 degrees F. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12-14 minutes, remove from oven, and season with salt; set aside.
2. Sweat onion, corn, garlic and jalapeno in 2 tablespoons olive 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 for 10 minutes.
3. Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avocados and tortilla strips.
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