Talmidim = Disciples
We enjoy this warm, tasty soup on a cold winter’s day. Hope you like it as well. It is an excellent way to use leftover turkey. Praise Adonai for providing good nourishing food!
1 cup onion, chopped
1 t. olive oil
1 can (4 oz) chopped green chilies
½ cup chopped red bell pepper
1 package (1.25 oz) chicken taco seasoning mix
16 oz. tomato juice
6 cups chicken broth
1 pkg (10 oz) frozen (or 2 cans) corn
2 cups cooked turkey, cubed
1/3 cup fresh cilantro, chopped
4 oz. tortilla chips, coarsely crumbled
½ cup Monterey Jack cheese, grated
In 5 quart saucepan, over medium heat, sauté onion in oil 3-4 minutes or until translucent. Stir in chilies, peppers and taco seasoning mix; cook 1 minute. Stir in tomato juice and chicken broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. To serve, spoon soup into bowls and top each with tortilla pieces and cheese.
Note: This recipe makes approx. 8 servings. So if you are only feeding 1-2 people and don’t want tons of leftover soup, reduce the recipe down. Another option is to freeze the leftover soup (without the tortilla pieces and cheese).