Turkey-Corn Soup with Tortilla Chips and Avocado

A spicy soup to warm you on those cold winter days

Posted in , Dec 11, 2008

Turkey-Corn Soup with Tortilla Chips and Avocado


2 teaspoons olive oil

½ cup chopped yellow onion

½ cup chopped celery

1 cup chopped carrots

1 teaspoon dried thyme

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon ground black pepper

4 cups reduced-sodium chicken broth

14.5-ounce can diced tomatoes, undrained

2 cups cubed leftover cooked turkey (about 12 ounces)

4-ounce can diced green chilies

2 bay leaves

1 cup frozen corn

1 ripe avocado, pitted and diced

4 ounces baked tortilla chips, broken into 1-inch pieces


1. Heat oil in pan over medium heat.

2. Add onion, celery, carrots; cook 3 minutes, till soft.

3. Add thyme, cumin, salt, pepper; stir. Cook 1 minute, till thyme and cumin are fragrant.

4. Add broth, tomatoes, turkey, chilies and bay leaves; boil. Add corn; return to boil.

5. Reduce heat to low; cover; simmer 10 minutes.

6. Remove bay leaves; serve; top with avocado and chips.

Serves 4

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