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Title: Tortilla Turkey Soup
Categories: Soup Stew
Yield: 1 Servings
| 1 | tb | Olive oil |
| 1 | lg | Onion -- chopped |
| 4 | oz | Green chiles -- diced, |
| Drained | ||
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1 | lg | Garlic clove -- minced |
| 1/2 | ts | Dried oregano -- crumbled |
| 1/4 | ts | Cayenne pepper |
| 6 | c | Chicken stock -- or canned |
| Broth | ||
| 16 | oz | Tomatoes -- coarsely |
| Chopped, ju | ||
| 12 | oz | Boneless turkey breast |
| Cutlets | ||
| 1 | c | Frozen kernel corn -- |
| Thawed | ||
| 1/3 | c | Fresh cilantro -- chopped |
| Salt and pepper | ||
| 1 1/3 | c | Monterey Jack Cheese -- |
| Grated | ||
| Tortilla Chips -- broken | ||
| Into large pi |
Heat oil in heavy large saucepan over medium-low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and tomatoes and their juices. Bring mixture just to boil. Add turkey and simmer until cooked through, about 3 minutes. Add corn and simmer 1 minute. Mix in cilantro Season with salt and pepper. Ladle hot soup into bowls. Sprinkle each with generous amount of cheese and chips. Serve, passing extra cheese and tortilla chips separately. Serves 4
Recipe By : Bon Appetit
From: Sharon Jackman Emc.Ver #2.5.02
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