Healthy Eating: Turkey tortilla lime soup

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— 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.

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