1
cup Onion, Chopped
1 tsp. Olive Oil
4 oz. Green Chilies, Chopped
1.25 oz. Taco Seasoning Mix
16 oz. Tomatoes, Undrained
6 cups Turkey Broth or Reduced Sodium Chicken Bouillon
10 oz. Frozen Corn
2 cups Patuxent FarmsŪ Cooked Turkey, Cut into 1/2 Inch Cubes
1/3 cup Fresh Cilantro, Chopped
4 oz. Unsalted Tortilla Chips, Coarsely Crumbled
1/2 cup Monterey Jack Cheese, Grated
1. In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro.
2. To serve, spoon 11/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.
Servings: 8
Recipe and Photo courtesy of the National Turkey Federation.