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Turkey Tortilla Soup

1 cup onion, chopped
1 tsp. olive oil
1 can (4 oz.) green chilies, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (16 oz.) tomatoes, undrained
6 cups turkey broth or reduced-sodium chicken bouillon
1 pkg. (10 oz.) frozen corn
2 cups cooked turkey, cut into 1/2-inch cubes
1/3 cup fresh cilantro, chopped
4 oz. unsalted tortilla chips, coarsely crumbled
1/2 cup Monterey Jack cheese, grated

In 5-quart saucepan, over medium heat, sautè onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 oz. tortilla pieces and 1 Tbsp. cheese.

 

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