Turkey Tortilla Soup

As I stated in a previous blog, Randy and I don't have many traditions around the holidays. Some would say some of what we do aren't really tradition, but we do the same thing every year so I think that it is!
For many years I had the day after Thanksgiving off and I always start my holiday decorating on Friday and finish sometime on Sunday. I now work on Friday so I didn't get to start until Saturday this year. I always fill the disc changer up with Christmas CDs and the first one I listen to while decorating is Neil Diamond. Yes, nothing like a Jewish man singing Christmas carols to get me in the mood! We always start the Christmas movie watching with A Christmas Story. I love the dialog in this movie and it is just so funny!
At least one night on that first weekend I make my Turkey Tortilla Soup. I have had a ton of tortilla soups at many different restaurants, but this recipe beats them all! Do watch the tortilla strips in the oven as they can burn easily.
Bon appetite and stay well until next time!

Turkey Tortilla Soup
8 cup servings

2 cups onion, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded, diced
2 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chiles in adobo sauce, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 can diced tomatoes in just (14.5 oz)
2 Cups cooked turkey, chopped
1 cup canned black beans, drained, rinsed
1/4 cup scallions sliced
2 tablespoons mined fresh cilantro
juice of 1/2 a lime
6 white corn tortillas
Shredded Monterey Jack, sour cream, sliced avacado and prepared tortilla strips.

Preheat oven to 400 degrees.
Stack tortillas and slice 1/4 inch by 3 inch. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12 to 14 minutes, remove from oven.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons oil in a large pot over medium heat 4 to 5 minutes. Stir in tomato past, chipotles and seasonings; cook 1 minute. Add broth, tomatoes, turkey and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avacado and tortilla strips.
282 calories per serving.