Chipotle Tortilla Soup with Turkey and Lime

A delicious way to use up leftover turkey, this soup gets a kick from chipotle chiles in adobo—dried, smoked jalapeños in a tomato-vinegar sauce.

Ingredients

For the garnishes:  

Directions

Puree the chipotle chiles in adobo in a blender. Measure out 1/2 to 1 tsp. and store the rest for another use. (The puree will keep in the refrigerator for 1 month.)

In a large pot over medium heat, warm the olive oil. Add the onion and garlic and sauté until the onion is soft, about 6 minutes. Add the broth, tomatoes and cumin and bring to a boil. Reduce the heat, cover and simmer for 10 minutes. Stir in the turkey, lime juice and 1/2 to 1 tsp. chipotle puree, to taste.

Ladle the soup into warmed bowls and garnish with tortilla chips, cheese, avocado and cilantro. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).