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
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.