Saturday, July 02, 2005

Chipotle Turkey and Corn Soup

Chipotle Turkey and Corn Soup(Adapted from CL)

1 tablespoon canola oil
1 pound turkey breast, cut into thin strips
2 teaspoons adobo sauce
2 teaspoons chopped canned chipotle chiles in adobo sauce
28 ounces chicken broth
1 14.75 ounce can sweet corn, 1/4 of it pureed in a blender
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1/2 cup crushed tortilla chips, lime flavored if you can find it
Lime wedges

Add oil in a large saucepan over medium-high heat, add turkey and cook until browned. Stir in adobo sauce, chiles, chicken broth, and corn. Bring mixture to a boil. Reduce heat and simmer 5 minutes. Mix in 2 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed tortilla chips. Serve each with a wedge of lime.


  1. The soup sounds wonderful. I love chipotles and always have them on hand.

  2. Thanks Kalyn! I keep some in the freezer too.