Weeknight Turkey Tortilla Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 6 cups reduced-sodium chicken broth
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chiles
• 1 envelope reduced-sodium taco seasoning
• 2 cups cubed cooked turkey
• 2 cups frozen corn (about 10 ounces), thawed
• 1/3 cup minced fresh cilantro
• Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado and lime wedges

1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

olive oil, onion, garlic, chicken broth, tomatoes, green chiles, taco, turkey, frozen corn, fresh cilantro, tortilla strips

Taken from www.tasteofhome.com/recipes/weeknight-turkey-tortilla-soup/ (may not work)