Blue Corn Mexican Turkey Tortilla Soup

Ingredients

• 1/2 Yellow onion-finely chopped

• 2 C. Shredded or chopped turkey (chicken can be substituted)

• 1- 28oz. Can of Fire Roasted Tomatoes (with chilis optional for added spice)

• 2- 6oz.Cans of tomato paste

• 5 Cups of chicken broth or split 1/2 bone broth and chicken stock

• 1 C. Fire Roasted Corn (we usedTrader Joes)

•  3-4 Sweet Peppers-De-seeded and finely chopped 

• 1/4 C. Chopped Jalapeño Peppers (We used sweet and spicy jalapeños) 

• 1/2 Tsp. Chipotle Powder (1Tsp if you like it spicy!)

• 1/4 Tsp. Cayenne Pepper(less if you prefer less heat )

• 1 Tsp. Roasted Cumin Powder

• 4 Garlic cloves- finely chopped 

• 2-3 Grinds of fresh ground pepper

• 1-2 Tsp. of Kosher salt

• 1/3 C. Heavy cream + 2-3 Tbsp. more if your soup has too much spice

• 2-3 Tbsp. Extra Virgin Olive Oil

Garnishes

• 2 Tbsp. Fresh Cilantro- Chopped

• 1/4 C. Shredded Cheddar or Mexican Cheese Blend

• 1 C. Blue Corn Tortilla Chips- Broken up (sub with regular tortilla chips if desired)

• 1 Ripe avocado-chopped

• 1 Tbsp. Per each bowl- Mexican Crema-Optional