Turkey Tortilla Soup
This should come in handy for those of you who ate turkey for Thanksgiving.
(sorry I don’t have a pic because I didn’t do anything for Thanksgiving so no cooking here today!)
12 Oz. Turkey breast –cut in 1-inch cubes
1 Tbsp. Olive oil
2 Large Onions
1 Can Diced green chilies (4-oz.) –drained
1 Tsp. Chili powder
1 Tsp. Cumin, ground
1 Large Garlic clove, minced
1/2 Tsp. Oregano, dried and crumbled
1/4 tsp. Cayenne pepper
6 Cups Turkey broth or Chicken stock/broth
16 Oz Plum tomatoes, diced coarsely (juices reserved)
1 Cup Frozen corn kernels –thawed
1/2 Cup Cilantro, freshly chopped
1/3 Cup Parsley
Salt & Pepper
Tortilla chips (I strongly suggest WhaleTailsChips-they’re organic, naturally and yummy!)
In large saucepan, heat oil over medium-high heat.
Sauté onion until translucent.
Add in chilies, chili powder, cumin, garlic, oregano, and cayenne pepper and stir for 1 minute.
Add stock, tomato and tomato juices, bringing mixture to a near boil.
Add turkey and simmer for 3 to 5 minutes, until turkey is cooked through.
Mix in corn and cilantro, simmer 1 minute.
Salt and pepper to taste.
Serve with chips spread over soup.