Title: Mexican Turkey Tortilla Soup
Categories: Soup Poultry
Yield: 8 Servings

2	tb	Olive oil
2		Bunches green onions diced
3		Cloves garlic,minced
2		Jalapeno peppers, seeded and
		Chopped
2		S-inch corn tortillas
1	tb	Chili Powder
1	ts	Oregano
2	ts	Ground cumin
8	c	Turkey or chicken stock
1		Can (28 oz) plum tomatoes
		TOPPING
2	c	Leftover, cooked turkey, cut
		Into thin julienne stris
1		Small avocado
		Prepackaged baked tortilla
		Chips
1/2	c	Fresh cilantro leaves

To make broth: Heat olive oil in a large soup pot over medium-high heat. Add onions garlic and jalapen peppers. Saute until softened, about 5 minutes. Add chili powder, oregano and cumin;Cook one minute more. Tear corn tortillas into small pieces and add to the pot with the vegetables. Add the stock, tomatoes and lime juice (3 Tbsps. fresh) Salt and pepper to taste. Simmer, uncovered, stirring occasionally, for 30 minutes. Strain the broth through a sieve, pressing hard against the vegetables with the back of a spoon to extract all the juices and flavor. Heat broth, if needed, befor serving. Ladle the hot broth into soup bowls and garnish each serving with some turkey strips, a few slices of avocado and sprinkling of cilantro leaves.. Top with a small mound of tortilla chips and serve at once. formatted by Millie Ellis

From: Kitchenwitch To: All

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