Roasted Turkey Tortilla Soup

10 Corn Tortillas - Cut in half then into 1/2" strips

3 Corn Tortillas - Finely diced

2 tbsp EVOO

1/2 Large Onion - Small Diced

2 Large Garlic Cloves - Small Diced

3/4 Green Pepper - Small Diced

1 32 oz Box of Swanson Mexican Tortilla Soup Broth

2 Cups Turkey (or Chicken Broth) - Shredded

1 14.5 Can Petite Diced Tomatoes

1 15 oz Can Black Beans - Drained and Rinsed

1 Cup Frozen Corn

1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
1 tsp Roasted Mushroom Powder (I make my own so you can omit this)

In a 400 degree oven, on a large baking pan add the tortillas and roast for 7 minutes.

In a Med / Large Pot, over medium heat add the EVOO.  Add the onion and garlic.  Cook for about 10 minutes.  Add in the pepper and cook for another 5 minutes.  Add in the finely diced tortillas and cook for about 3 minutes.

Add in the cumin, salt, pepper, paprika and mushroom powder.  Stir to combine and cook for about 2 minutes.

Deglaze with 1/2 cup of the Tortilla Soup Broth.  Cook for about a minute then add the rest of the Tortilla Soup Broth.  Add in the shredded turkey, corn, black beans.  Cook for about 5 minutes then add in the 2 cups of turkey stock.  Simmer for 10 minutes.

Top with the fried tortillas and Enjoy!