Categories: Soup

Ingredients

• 1/2 tablespoon canola oil
• 1/2 pound turkey cutlets, cut into thin strips
• 1 teaspoons adobo sauce
• 1 teaspoons chopped canned chipotle chiles in adobo sauce
• 1 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/2 (14 3/4-ounce) can cream-style corn
• 1/8 cup chopped fresh cilantro, divided
• 1/8 teaspoon salt
• 1/4 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
• 2 lime wedges

Directions

1. Heat canola oil in a large saucepan over medium-high heat.

2. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil.

3. Reduce heat to medium-low; simmer 5 minutes.

4. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips.

5. Serve with lime wedges.

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