Stacking the turkey cutlets and then thinly slicing them will save you some time during preparation. You can freeze leftover chipotle chiles in the adobo sauce (package chiles individually with a little sauce in small plastic freezer bags) and use in salsas, with pork, or for Mexican-inspired scrambled eggs.
1 tablespoon canola oil
1 pound turkey cutlets, cut into thin strips
2 teaspoons adobo sauce
1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce
1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
4 lime wedges
How to Make It
Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.
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I only used 1 teaspoon of the chilies and man it was hot. And we like spicy - fresh can of chipotles. Yowza. Had to use chicken breast tenders instead of turkey. Nothing special and kind of blah if you discount the heat. I have better CL Mexican-style soups. I think I'll stick with those.
I loved this soup, so fast, so simple, the chipolte chilies and adobo sauce add wonderful depth of flavour. I added 2 cans of cream corn to give the soup more substance and tripled the chilies and sauce. YUM
Great recipe! I cut out the actual peppers, upped the adobe sauce by 2 and added a bag of stir fry veggies (green, red, yellow peppers and onions). Made a beautiful soup! Tasted great too, sort of a sweet/hot instead of just hot.
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