Chipotle Turkey And Corn Soup
- 1 tablespoon canola oil
- 1 pound turkey cutlets, cut into thin strips
- 2 teaspoons adobo sauce
- 1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (14 3/4-ounce) can cream-style corn
- 1/4 cup chopped fresh cilantro, divided
- 1/4 teaspoon salt
- 1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
- 4 lime wedges
- Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.
canola oil, turkey cutlets, adobo sauce, chiles, chicken broth, creamstyle, fresh cilantro, salt, limeflavored tortilla chips, lime wedges
Taken from www.myrecipes.com/recipe/chipotle-turkey-corn-soup (may not work)