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.