Turkey Tortilla Soup

Turkey Tortilla Soup
Serve with an array of garnishes.

Servings: 6

• 1 medium sweet hybrid onion, sauteed in small amount of broth
• 1 tablespoon chili powder
• 6 cups canned low-salt 99% fat free chicken broth or leftover defatted turkey broth if you have it
• 2 - 15.5 ounce can Mexican-style diced stewed tomatoes, lightly smashed
• 2 cup each frozen corn
• 2 cup canned black beans, drained
• 4 cups diced cooked turkey
• 1 ounces (about 20 chips) coarsely broken baked corn tortilla chips
• 1 tablespoon minced fresh or canned jalapeño pepper*
• Garnish: chopped cilantro, lime wedges, fat-free or low fat sour cream, and crumbed baked tortilla chips.

Place chili powder in heavy medium saucepan. Stir over low heat just until fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase heat and bring to boil. Add corn, beans, turkey, broken tortilla chips and minced jalapeno. Simmer until vegetables are tender, about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips.

Garnish with your choice of chopped cilantro, lime wedges, fat-free or low fat sour cream, and more crumbled baked tortilla chips if desired.

*Remember to wear gloves when working with fresh jalapeno peppers.

Per Serving (excluding garnishes): 375 Calories; 8g Fat (17.8% calories from fat); 2g Saturated Fat; 46g Protein; 39g Carbohydrate; 9g Dietary Fiber; 69mg Cholesterol; 817mg Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.