Left Over Turkey Tortilla Soup

Ingredients:

  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapenos
  • 1 (32 oz) carton Chicken broth
  • Coarse salt (sea salt or kosher) to taste
  • 2 Cups potatoes, boiled and diced
  • 1 Cup cooked Carrots, sliced
  • 1 Cup Corn
  • 1 (15 oz) can Pinto or black beans, drained
  • 2 Cups Cooked turkey, shredded
  • 1 large Avocado, peeled, pitted and cut into 1-inch dices
  • 1 Cup Cheese (queso fresco, feta or monterey jack) shredded or diced
  • 1/2 Cup Fresh cilantro, chopped (optional)

Preparation:

Heat vegetable oil in a saucepan over medium high heat. Cook tomatoes for a minute, stirring frequently; add broth and salt. Heat to boiling. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot. To serve: Ladle soup into bowls. Top with tortilla chips & cheese; garnish with scallions and cilantro. Serve with lime wedges.