Mexican Spiced Turkey Tortilla Soup Recipe

  • 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
  1. 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.