- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 6 cups reduced-sodium chicken broth
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (4 ounces) chopped green chiles
- 1 envelope taco seasoning
- 2 cups cubed cooked turkey
- 2 cups frozen corn, thawed
- 1/3 cup minced fresh cilantro
In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice. 8 servings
Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado
Nutritional Information: 1-1/2 cups: 144 calories, 3g fat, 35mg cholesterol, 846mg sodium, 16g carbohydrate, 14g protein.