YumYum Divas YumYum Recipes: Turkey Tortilla Soup, contributed by TwinLakesChef

Recipe Title: Turkey Tortilla Soup

Contributed by: TwinLakesChef

Additional Credits for Recipe
For cool contrast to the spicy soup, serve an orange, red onion and avocado salad sprinkled with ground cumin, fresh lime juice and olive oil. Complete the main course with corn bread, and end with vanilla pudding topped with cocoa powder and chopped pecans.

Bon Appétit
December 1995

List of Ingredients
2 teaspoons chili powder
3 cups canned low-salt chicken broth
1 15- to 16-ounce can Mexican-style stewed tomatoes, coarsely mashed
1- 10-ounce package frozen corn and lima bean succotash or 1 cup each
frozen corn and lima beans
2 cups diced cooked turkey (about 8 ounces)
1 cup coarsely broken corn tortilla chips
2 teaspoons minced fresh or canned jalapeño chili


Preparation
Place chili powder in heavy medium saucepan. Stir over low heat just until
fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase
heat and bring to boil. Add succotash, turkey, 1/3 cup corn chips and
minced chili. Simmer until vegetables are tender, about 10 minutes. Season
soup to taste with salt and pepper. Ladle soup into deep bowls, dividing
equally. Sprinkle with remaining corn chips.

2 Servings; Can be doubled.

Cooking Time & Temperature
Simmer 10 minutes

Number of Servings: 2

Cookbook Category
Cooking For Two
Soup-Hot

General Cooking/Prep Method
Stovetop

Extra Features of Recipe
Difficulty Level-Quick & Easy
7 Ingredients or Less
Quick Recipe (30 min. or less)

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