Chipotle Turkey and Corn Soup

Ingredients

• 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
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (14 3/4-ounce) can cream-style corn
• 1/4 cup chopped fresh cilantro, divided
• 1/4 teaspoon salt
• 1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
• 4 lime wedges

Preparation

1. 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.