Adapted from Cuisine at Home's Cuisine Tonight special issue
Makes about 8 cups
Saute onion and garlic in a 2.5qt pot over medium-high heat. Add tortillas and continue to cook until softened, about 2 minutes.
Add tomatoes, broth and spices, then bring to a boil. Remove, let stand for 5 minutes before pureeing with an immersion blender.
Stir in shredded meat, corn and cream and return to a boil. Reduce heat to a simmer, allow to simmer until soup begins to thicken, about 5 minutes. Stir in cheese, melt. Add lime juice and taste, adjusting salt and pepper if necessary.
Add in black bean salsa and sour cream to your taste.
A recipe from http://kitchenmouse.rozentali.com/2009/07/turkey-tortilla-soup-with-black-bean-salsa
Posted by Cori Rozentāle on .