Mexican Turkey Tortilla Soup
Source: The Miami Herald – November 28, 1996

Broth:
2 TBS olive oil
2 bunches scallions, trimmed and chopped
3 garlic cloves, minced
2 jalapeño peppers, seeded and chopped
1 TBS chili powder
1 tsp dried oregano
2 tsp ground cumin
2 6” corn tortillas
8 cups turkey or chicken stock
1 28 oz can plum tomatoes, undrained
3 TBS fresh lime juice
Salt to taste

Toppings:
2 cups cooked turkey, cut into thin strips
1 small ripe avocado (optional)
1/2 cup fresh cilantro leaves
Baked tortilla chips

To make broth, heat oil in a large soup pot over medium-high heat and sauté scallions, garlic, and jalapeño peppers until soft, about 3 minutes. Add seasonings and cook 1 minute. Tear two corn tortillas into small pieces and add to the soup pot. Add the stock, tomatoes, and lime juice. Season to taste with salt. Simmer, uncovered, stirring occasionally, for 30 minutes.

Strain the broth through a sieve, pressing hard against the vegetable with the back of a spoon to extract juices and flavors. Heat broth, if needed, before serving. Ladle the broth into soup bowls and garnish with turkey strips, avocado chunks, and cilantro. Top with a small mound of tortilla chips and serve at once.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.