For cool contrast to the spicy soup, serve an orange, red onion and avocado salad sprinkled with ground cumin, fresh lime juice and olive oil. Complete the main course with corn bread, and end with vanilla pudding topped with cocoa powder and chopped pecans.
Recipe information
Yield
2 Servings; Can be doubled
Ingredients
2 teaspoons chili powder
3 cups canned low-salt chicken broth
1 15- to 16-ounce can Mexican-style stewed tomatoes, coarsely mashed
1 10-ounce package frozen corn and lima bean succotash or 1 cup each frozen corn and lima beans
2 cups diced cooked turkey (about 8 ounces)
1 cup coarsely broken corn tortilla chips
2 teaspoons minced fresh or canned jalapeño chili
Preparation
Place chili powder in heavy medium saucepan. Stir over low heat just until fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase heat and bring to boil. Add succotash, turkey, 1/3 cup corn chips and minced chili. Simmer until vegetables are tender, about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips.
