Southwestern Turkey Soup


6 c TURKEY BROTH OR low-sodium canned chicken broth

1 (14- 1/2 oz) can crushed tomatoes

1 (14-1/2 oz) can diced tomatoes

1 (4-oz) can chopped green chilies

1 Large onion, diced

1 Clove garlic, minced

1 tsp chili powder

1 tsp ground cumin

1/4 tsp cayenne pepper

1/2 tsp dried oregano leaves

3 c COOKED TURKEY, cubed

1/3 c chopped cilantro

2 c frozen whole kernel corn

Tortilla chips, coarsely crushed As needed

Shredded Mexican cheese As needed



In large Dutch oven, combine all the ingredients except frozen corn. Bring mixture to a boil. Immediately reduce heat, cover and gently simmer for 1 hour.

Stir in frozen corn and return mixture to a simmer. Simmer for 10 minutes or until the corn is tender.

Serve with: coarsely crushed tortilla chips and Mexican shredded cheese atop each serving soup.