Chipotle Turkey and Corn Soup

Servings: 4

You will need

1 tablespoon canola oil 

1 pound turkey cutlets, cut into thin strips

2 teaspoons adobo sauce

1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce

2 (14-ounce) cans fat-free, less-sodium chicken broth

1 (14 3/4-ounce) can cream-style corn 

1/4 cup chopped fresh cilantro, divided 

1/4 teaspoon salt

1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces) 

4 lime wedges

Method

Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.

Source: http://www.myrecipes.com/

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