Ingredients
1 T olive oil
1 large onion, chopped
1 4-oz. can diced green chilies, drained
1 t chili powder
1 t ground cumin
1 large garlic clove, minced
1/2 t dried oregano, crumbled
1/4 t cayenne pepper
6 cups turkey stock
16 oz. can tomatoes, chopped, juices reserved
12 oz. leftover turkey
1 cup frozen whole kernel corn, thawed
1/3 cup chopped fresh cilantro
salt and pepper
1 1/3 cups grated Monterey Jack cheese
Tortilla chips, broken
Preparation
Heat oil in heavy large saucepan over medium=low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and tomatoes and their juices. Bring mixture just to boil. Add turkey and simmer until cooked through, about 3 minutes. Add corn and simmer 1 minute. Mix in cilantro. Season with salt and pepper. Ladle hot soup into bowls. Sprinkle each serving with generous amount of cheese and chips. Serve, passing extra cheese and tortilla chips separately.
