Makes 4 servings
1 tablespoon olive oil
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, Chopped cilantro (for garnish, optional)
1 small onion, sliced thin
A healthy meal made with veggies <em>not</em> from the produce aisle! Frozen veggies, like corn, are picked at their peak of ripeness and processed quickly, which means you’ll still get the nutrients you’re looking for.
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.
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.
Serve soup in large bowls with tortilla chips and shredded cheese on top; optional avocado and chopped cilantro can be served on the side.