Ingredients
2
teaspoons olive oil
1
onion, roughly chopped
3-4 cloves garlic, roughly chopped
1
jalapeno pepper, stem and seeds removed and roughly chopped
kosher salt and freshly cracked black pepper
1/4
teaspoon dried oregano
1/4
teaspoon cumin
1/2
teaspoon ground chipotle pepper
1
14-ounce can fire roasted tomatoes and green chiles
3
cups chicken stock
15
ounces black beans, drained
1
cup frozen corn
2
cups leftover Shredded Turkey
Shredded Cheese
Limes
Avocado
Cilantro
2
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), cut into strips
Preparation
Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
To make the tortilla strips: In a small skillet, heat about 1/4 cup of vegetable oil over medium high heat. Once hot, add the Old El Paso™ tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
