Steamboat Springs This is a great way to use those turkey leftovers.
1 teaspoon canola oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
6 cups chicken or turkey broth
2, 14-ounce cans Mexican-style tomatoes
4 1/2 ounces diced green chilies
2 1/2 cups cooked turkey, diced
15 ounce can black beans, rinsed
15 ounce can kernel corn, drained
2 cups roughly crushed tortilla chips
1 lime, cut into wedges
In a large soup pot, heat oil over medium heat. Add onions and saute until translucent. Add garlic and cook 1 to 2 more minutes over low heat (be careful not to burn the garlic.) Add spices and cook until fragrant, about 1 minute. Add all other ingredients except tortilla chips and lime. Bring to a boil. Reduce heat and cook for about 10 minutes at a low simmer. Just before serving, place 1/2 cup crushed tortilla chips in the bottom of each soup bowl. Ladle soup over chips. Squeeze 1 lime wedge over each bowl of soup.
Makes 12 cups.
This recipe by Lisa Williams was adapted from “Fair Family Favorites: Celebrating 100 Years of the Routt County Fair.” Copies of the cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair Exhibit Hall.