This one is another from my Cuisine at Home magazine.
I used canned tomatoes instead of fresh in the black bean salsa, and I added some avocado. Overall, it was good, but the tomatoes and the avocado made the texture more gooey instead of like it should have been, if that makes any sense.
Turkey (or Chicken) Tortilla Soup
Makes 8 cups; total time: 45 minutes
2 tablespoons olive oil
1 1/2 cups onions, chopped
2 tablespoons garlic, minced
3 corn tortillas (6"each), cut into 1 inch pieces
1 can diced tomatoes with green chilies (10.5 oz.)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne
2 cups cooked turkey or chicken, shredded or cubed
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup Monterrey Jack cheese, shredded (I used pepper jack)
2 tablespoons fresh lime juice
Salt and pepper
Black Bean Salsa (recipe follows)
Sour Cream
Heat oil in a large saucepan over medium-high; add onoins and garlic, and saute 3 minutes. Stir in tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth, and spices, and bring to a boil.
Remove from heat; let cool 5 minutes, the puree soup base in batches in a blender or food processor until smooth. Return sup to pot.
Add turkey, corn, and cream. Bring to a boil and simmer 5 minutes, or until beginning to theicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste.
Serve with salsa and sour cream.
Black Bean Salsa
Makes 3 cups; total time: 10 minutes
1 can black beans, drained and rinsed (15 oz)
1 cup tomatoes, seeded, diced (I used canned since fresh is so expensive right now)
1/2 cup red onion, slivered
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
salt and pepper to taste
(I also added some avocado)
Combine all ingredients in a bowl, tossing well to coat. Chill salsa until ready to serve.
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