| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups & ste, Mc |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion, chopped |
| 4 |
oz |
Green chiles, diced, drained |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
lg |
Garlic clove, minced |
| 1/2 |
ts |
Dried oregano, crumbled |
| 1/4 |
ts |
Cayenne pepper |
| 6 |
c |
Chicken stock, or canned broth |
| 16 |
oz |
Tomatoes, coarsely chopped, ju |
| 12 |
oz |
Boneless turkey breast cutlets |
| 1 |
c |
Frozen kernel corn, thawed |
| 1/3 |
c |
Fresh cilantro, chopped |
|
|
Salt and pepper |
| 1 1/3 |
c |
Monterey Jack Cheese, grated |
|
|
Tortilla Chips, broken into large pi |
INSTRUCTIONS
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 with generous amount of cheese and chips. Serve, passing extra cheese
and tortilla chips separately. Serves 4
Recipe by: Bon Appetit Posted to MC-Recipe Digest V1 #590 by
kmeade@ids2.idsonline.com (The Meades) on Apr 28, 1997
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