YIELD: 1 1/2 gallons

2 lbs.turkey chorizo sausage, medium dice
8 oz.sweet onions, small dice
1 Tbsp. minced garlic
Vegetable oil for sautèing, as needed
1 #10 can crushed tomatoes
1 qt.turkey broth
1 cup hot salsa
1 Tbsp. cumin
1 Tbsp. chili powder
1 tsp.salt
 1 tsp. black pepper
1 lb. cooked turkey, cubed
2 cups frozen sweet corn kernels
1 cup fresh cilantro, chopped
Roasted corn tortillas, coarsely crumbled, as needed
Monterey Jack cheese, shredded, as needed

  1. In a stockpot over medium heat, sautè sausage, onions and garlic in oil until vegetables are tender and sausage is brown throughout. Drain well. Return sausage and vegetables to stockpot.
  2. Stir in tomatoes, broth, salsa, herbs and seasonings. Gently simmer, covered, for 30 to 40 minutes until flavors have blended. Add cooked turkey cubes and corn and simmer 5 minutes. Stir in chopped cilantro.
  3. Per order: Ladle soup into bowls and sprinkle each portion with 1/2 oz. tortilla chips and 1 Tbsp. shredded cheese.

Recipe and photo from National Turkey Federation.