Spicy Southwestern Turkey Soup

Ingredients

• 3 tablespoons extra virgin olive oil 
• 4 cloves garlic, chopped 
• 1 1/2 cups chopped onion 
• 1 carrot, chopped into small chunks
• 1 (28-ounce) can diced tomatoes, with their liquid 
• 4 cups organic chicken broth 
• 1 teaspoon dried oregano 
• 1/4 teaspoon cayenne pepper 
• 1 tsp adobo sauce from chipotle peppers with 1 diced chipotle
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon black pepper 
• 1 bay leaf 
• 3 cups shredded cooked turkey meat (both white and dark) 
• 1 small bag white corn chips 
• 1 bunch cilantro, chopped 
• 1 cup shredded Queso Fresco cheese
• 2 avocados, sliced 
• 2 limes, cut into wedges
• 2 roasted jalapenos, sliced

Method

Heat oil in a large pot over medium heat.  Cook carrots and onions, stirring often, 8 to 10 minutes, until they are translucent. Add garlic to onions and cook until fragrant. Stir in tomatoes, broth, oregano, cayenne, chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld. 

To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges and jalapenos (for those who like it hot!)