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KIWI Magazine

Active time: 15 minutes

Total time: 30 minutes


  • 1 tablespoon olive oil
  • 1 small onion, sliced thin
  • ¼ teaspoon salt
  • 2 large cloves garlic, minced
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 4 cups chicken broth
  • 1 cup canned diced tomatoes with green chiles
  • 1 cup canned or frozen corn
  • 1 cup cooked shredded turkey
  • 1 cup whole grain tortilla chips, crushed into ½-inch pieces
  • 1 cup shredded Monterey Jack cheese
  • Diced avocado (optional)
  • Chopped cilantro (for garnish, optional)


  1.  In a large stockpot, heat olive oil over medium-low heat. Add sliced onions and salt to pot, and cook for 5 minutes, stirring frequently, until onions are limp and translucent. Add minced garlic; cook for 1 minute, then add chili powder and cumin, and cook until fragrant, about 1 more minute.
  2. Add chicken broth and canned tomatoes to pot, and raise heat to medium. Cook for 5 minutes, then stir in corn and cooked turkey, and cook for another 5 minutes until heated through.
  3. Serve soup in large bowls with tortilla chips and shredded cheese on top; optional avocado and chopped cilantro can be served on the side.
Serves 4

Per serving: calories 370, fat 20 g, protein 26 g, carbohydrates 25 g, dietary fiber 3 g


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