Classic versions of this soup use fried, cut-up tortillas as a topping, but this recipe takes a short cut and uses crushed tortilla chips. This soup is equally delicious if you substitute cubes of pork loin for the turkey.
Susan McQuillan Sesame Street
|1 tablespoon olive oil||2 cans (14 1/2 ounces each) chicken broth|
|1 onion, finely chopped||1 can (16 ounces) stewed tomatoes|
|2 cloves garlic, finely chopped||1 can (15 ounces) corn kernels|
|1 teaspoon chili powder||1 ripe avocado|
|8 ounces turkey breast, cut into bite-size pieces||2 cups coarsely baked tortilla chips|
Heat the oil in a large saucepan over medium heat. Add the onion; sauté until tender, about 5 minutes. Add the garlic and chili powder; sauté 30 seconds. Add the turkey breast; sauté, stirring often, until opaque (white, not clear), about 3 minutes.
Stir in the chicken broth and stewed tomatoes with juices, using a wooden spoon to chop the tomatoes into smaller pieces. Heat to boiling over high heat. Reduce heat to low. Stir in the corn. Simmer for 15 minutes.
Meanwhile, halve, peel, and seed the avocado.
Kids' task: Use a plastic knife to cut the avocado into small cubes.
Kids' task: Place the tortilla chips in a plastic food storage bag. Close the bag and tap it gently with the palm for your hand to crush the chips.
Ladle the soup into individual soup bowls and garnish with avocado and crushed tortilla chips.
This soup is equally delicious if you substitute cubes of pork loin for the turkey. Rosita says, "Avocados grow on evergreen trees. Most people think that the avocado is a vegetable, but it's not. It's a fruit!"
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