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 Corn1 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!