- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (4 ounce) can chopped green chiles, drained
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper
- 6 cups water
- 6 HERB-OX® Chicken Flavored Bouillon Cubes
- 1 (10 ounce) can tomatoes with green chilies
- 2 cups cooked turkey breast, cut in bite-size pieces
- 1 cup frozen corn, thawed
- 1/3 cup chopped fresh cilantro
- 1 1/3 cups shredded Monterey Jack cheese
- Tortilla chips
- Heat oil in large saucepan over medium-low heat. Add onion and cook 4 minutes. Add green chilies, chili powder, cumin, garlic, oregano, and cayenne pepper. Cook and stir 1 minute. Stir in water, bouillon and tomatoes with green chilies. Bring to a boil. Add turkey and simmer 3 minutes. Add corn and simmer 1 minute. Stir in cilantro. Ladle soup into bowls. Sprinkle each serving with generous amount of cheese and chips.