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. 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
- 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.
- 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.
- 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.