Turkey Tortilla Soup with Black Bean Salsa

Adapted from Cuisine at Home's Cuisine Tonight special issue
Makes about 8 cups

• 4 cups Smoked Turkey Stock or chicken stock
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 3 6" corn tortillas, cut into 1" x 2" strips
• 1 can diced tomatoes with chiles
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne
• 2 cups cooked turkey or chicken, shredded or diced
• 1 1/2 cups frozen corn kernels
• 1/2 cup cream, or in a pinch, buttermilk
• 1 cup Monterey Jack or other mild cheese, shredded
• 1 lime's worth of lime juice
• 1 recipe Black Bean Salsa (follows)
• sour cream

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.

Notes:

1. If you don't have an immersion blender, puree the soup in batches using a blender or food processor. Be careful not to overfill and watch out for steam.