Ingredients
2 T olive oil
1 1/2 c onion shopped
2 T garlic minced
8 corn tortillas cut into 1 inch pieces
1 can diced tomato
4 c chicken broth
1 t ground cumin
1 t ground coriander
1 t dried oregano
1/2 t cayenne
2 cups cooked turkey or chicken shredded or cubed
2 cups frozen corn kernels
1/2 cup heavy cream
1 cup chedder cheese shredded
2 T lime juice
Preparation
Heat oil in large saucepan over medium high add onions and garlic and saute 3 min. Stir in the tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth and spices and bring to a boil. Remove from heat and let cool 5 min. Puree soup in batches in a blender until smooth. Return soup to pot. Add turkey, corn, and cream. Bring to a boil and simmer 5 min. or until beginning to thicken. Reduce to medium prinkle in cheese anad stir until melted. Add lime juice and season with s and p.
