Turkey Tortilla Soup - cooking recipe

Ingredients

6 corn tortillas, cut into strips (8-inch size)
2 tablespoons vegetable oil
salt
2 cups onions, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded and diced
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chile in adobo, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups cooked turkey, chopped
1 cup canned black beans, drained and rinsed
1/4 cup scallion, sliced
2 tablespoons fresh cilantro, minced
1/2 lime, juice of
monterey jack cheese, shredded for garnish
sour cream (to garnish)
sliced avocado (to garnish)

Preparation

Preheat oven to 400 degrees F. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12-14 minutes, remove from oven, and season with salt; set aside.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons olive oil in a large pot over medium heat 4-5 minutes. Stir in tomato paste, chipotles, and seasonings; cook 1 minute. Add broth, tomatoes, turkey, and beans and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avocados and tortilla strips.