here for the original recipe if you like. This was a yummo soup for a chilly winter evening!
Southwestern Turkey Soup
1- 2 Tablespoons Olive Oil
1 onion, chopped
2 cloves garlic, minced
3 cups chopped or shredded cooked turkey
6 cups chicken or vegetable broth
1 (28 ounce) can diced tomatoes
1 (4 ounce) can chopped green chile peppers
1 (14 ounce) can corn, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1 tablespoon lime juice
1 teaspoon taco seasoning mix
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 heaping tablespoon fresh chopped cilantro (remember the chopped stuff in the tubes you can get in the produce department, that's what I used but you can use 1 teaspoon of dried cilantro if that's what you have)
1/2 cup masa flour dissolved in 1 cup cold water (this is optional, I used it to thicken my soup a bit)
1 cup shredded Monterey Jack cheese
Corn chips or fritos
1. Heat 1 or 2 Tablespoons Olive Oil in in a large pot over medium heat, add the onion and saute for about 3 minutes, than add the minced garlic and saute for another minute or two. Then add the turkey, broth, tomatoes, green chiles, black beans, corn, and lime juice. Season with cayenne, cumin, taco seasoning, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Whisk in the masa flour that's been stirred with the water into the soup along with the cilantro, and simmer 15 to 20 minutes more, until slightly thickened. Spoon into serving bowls, and top with shredded cheese, a dollop of Sour Cream, and crushed tortilla chips or fritos.