Mexi Turkey Tortilla Soup

Servings: 8

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 tablespoons minced garlic
Three 6-inch corn tortillas, cut into 1 inch pieces
One 14.5 ounce can diced tomatoes
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
12 ounces cooked ground or shredded turkey
1 cup frozen corn kernels
1/2 cup fat free half and half
1 cup shredded Monterey jack cheese
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

Directions

1. Heat oil in a large saucepan over medium high heat.
2. Add the onions and garlic and sauté for 3 minutes.
3. Stir in the tortilla pieces and sauté until they are no longer crisp.
4. Add the tomatoes, broth, and spices and bring to a boil. Remove from the heat and let cool for 5 minutes.
5. Puree soup in batches in a blender and return to the saucepan. Be sure to puree in small batches to prevent the soup from leaking from the top.
6. Add the turkey, corn, and fat free half and half. Bring to a boil and simmer for 5 minutes, or until the soup begins to thicken.
7. Reduce heat to medium and sprinkle in cheese and stir until melted. Add lime juice.
8. Top with cilantro and fat free sour cream if desired.

Nutritional Information:
Per serving: 220 calories, 20 g protein, 8 g fat (4 g saturated), 50 mg cholesterol,
16 g carbohydrate, 1 g fiber, 300 mg sodium, 3 g sugar