Leftover Turkey Tortilla Soup

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Ingredients:

  • Vegetable oil
  • 1 can (14.5 ounces) tomatoes
  • 32 ounces chicken broth
  • Coarse salt (sea salt or kosher), to taste
  • 1 can (15 ounces) potatoes
  • 1 can (14.5 ounces) carrots
  • 1 can (15.25 ounces) whole kernel corn
  • 1 can (15.5 ounces) pinto or black beans, drained
  • 2 cups cooked turkey, shredded
  • 6 ounces bite-size corn tortilla chips
  • 1 cup cheese (queso fresco, feta or Monterey jack) shredded or diced
  • 1/2 cup scallions, chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 1 lime, cut in wedges

Directions:

  1. Heat vegetable oil in saucepan over medium high heat.
  2. Cook tomatoes for a minute, stirring frequently; add broth and salt.
  3. Heat to boiling.
  4. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot.
  5. To serve: Ladle soup into bowls.
  6. Top with tortilla chips and cheese; garnish with scallions and cilantro.
  7. Serve with lime wedges.
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