Rich and flavorful soup filled with shredded turkey, tomatoes, corn, black beans, and earthy spices. Garnish with homemade tortilla strips, avocado, Greek yogurt and shredded cheese for a hearty meal.
Heat olive oil in a large stock pot over medium heat. Add onion and stir and cook for 2-3 minutes. Add minced garlic. Stir and cook for 2-3 minutes.
Add broth, tomatoes, rinsed and drained corn, black beans, and chopped and shredded cooked turkey Stir in chopped chilpolte pepper, adobo sauce, cumin, cilantro, ginger, and lime juice.
Lower heat to low and simmer for 15 minutes.
While soup is simmering, heat olive oil in frying pan. Slice corn tortillas into 1/2 inch strips. Add a single layer to hot pan. Cook undisturbed 2-3 minutes until browned. Turn and cook 2-3 minutes. Remove from pan and drain on a paper towel. Sprinkle with a pinch of sea salt.
Garnish with a tablespoon of Greek yogurt, chopped avocado, shredded cheese, and homemade tortilla chips.