Ingredients:
- 1 small can (7 oz.) chipotle chiles in adobo
- 1 Tbs. olive oil
- 1 red onion, minced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can (15 oz.) stewed tomatoes
- 1/2 tsp. ground cumin
- 2 cups shredded cooked turkey
- 3 Tbs. fresh lime juice
For the garnishes:
- Baked corn tortilla chips
- Crumbled queso fresco
- Diced avocado
- Fresh cilantro leaves
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).