2 T. olive oil
1 1/2 cups onion -- minced
2 T. garlic -- minced
3 corn tortillas (6 inch each) - cut into 1-inch pieces
1 can diced tomatoes
4 cups chicken broth
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1 small can of diced green chilies
1/2 t. cayenne
4 cups cooked turkey or chicken -- shredded
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup Monterey Jack cheese -- shredded
2 T. fresh lime juice
Salt and pepper
1 can black beans, drained and rinsed
Fresh pre-made salsa
1/4 cup minced fresh cilantro
Combine all ingredients in a bowl
and chill ready to serve.
Heat oil in a large saucepan over medium-high; add onions and garlic, and sauté 3 minutes. Stir in tortilla pieces and sauté until soft. Add tomatoes, broth, and spices, and bring to a boil. Remove from heat; let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth. Return soup to pot.
Add turkey, corn and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste. Serve with Black Bean Salsa and sour cream.