Ingredients
3
cups canned low-salt chicken broth
1
15- to 16-ounce can Mexican-style stewed tomatoes, coarsely mashed
1
10-ounce package frozen corn and lima bean succotash or 1 cup each frozen corn and lima beans
2
cups diced cooked turkey (about 8 ounces)
1
cup coarsely broken corn tortilla chips
2
tsp minced fresh or canned jalapeño chili
Directions
1.
Place chili powder in heavy medium saucepan. Stir over low heat just until fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase heat and bring to boil. Add succotash, turkey, 1/3 cup corn chips and minced chili. Simmer until vegetables are tender, about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips.
Columbus Restaurants
