The toppings make this soup that’s prepared with leftover Thanksgiving turkey extra special. Brothy and full of tender turkey, diced tomatoes, yellow sweet corn, chiles and seasonings, it’s a hearty meal that feels fresh and satisfying, without a long prep time.
2 Tbsp. olive oil
1 cup diced onion
3 cloves garlic, minced
2 tsp. cumin
1 tsp. dried oregano
1 carton (32 oz.) College Inn® Chicken or Turkey Broth
2 to 3 cups chopped or pulled cooked turkey or chicken
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained
1 can (4 oz.) diced green chilies, not drained
Lightly crushed tortilla chips
Lime wedges
Optional Toppings
Chopped cilantro
Sliced green onions
Diced avocados
Diced radishes
Shredded Jack cheese
Low-fat sour cream
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and garlic; cook 3 to 4 minutes, stirring constantly, until onions are softened. Add cumin and oregano; cook 30 seconds, stirring constantly.
Stir in broth, turkey, corn, tomatoes and chilies. Bring to a boil; reduce heat and simmer 15 minutes. Serve with tortilla chips, lime and choice of toppings.
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