1 yellow onion, diced
1 c diced celery
1 to 2 Poblano chiles (depending on heat)
2 Cloves garlic
2 c sweet corn kernels
45-48 oz TURKEY STOCK
30-32 oz cold water
1 tbsp cumin
Salt and freshly ground black pepper To taste
1 to 2 (6-Inch) corn tortillas
1 Small bunch cilantro, leaves removed from stems
4 c COOKED or PULLED TURKEY (shredded)
1 spoonful for each bowl As needed Sour cream -
1 wedge for each serving As needed Lime wedges
Tortilla chips crushed for garnish As needed
Roast onion, celery, chiles, garlic and corn at 350 degrees F for 15 minutes.
Simmer poultry stock, water and seasonings.
Add roasted vegetables to stock. Simmer for 20 minutes.
Puree soup in small batches in a blender or food processor, adding the corn tortillas to thicken the soup. Continue to process and add cilantro.
Return mixture to stockpot and heat to a simmer. Stir in shredded turkey and simmer for 10 minutes more. Adjust seasonings to taste.
Ladle into individual warmed bowls and garnish each with sour cream, lime and tortilla chips.