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8 Servings
Turkey American
Winter Summer Spring Fall Bake Soup Main Dish American Turkey Dinner Lunch
1 Cup on chopped
1 Teaspoon ve oil
1 Can (4 ounces) green chilies, chopped
1 Package (1.25 ounces) taco soning mix
1 Can (16 ounces) atoes, undrained
6 Cups TURKEY BROTH or reduced-sodium chicken illon
1 Package (10 ounces) frozen corn
2 Cups COOKED KEY cut into 1/2-inch cubes
1/3 Cup fresh antro chopped
4 Ounces unsalted tilla chips coarsely crumbled
1/2 Cup Monterey Jack cheese ted
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 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.
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