This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 6 cups reduced-sodium chicken broth
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chiles
• 1 envelope reduced-sodium taco seasoning
• 2 cups cubed cooked turkey
• 2 cups frozen corn (about 10 ounces), thawed
• 1/3 cup minced fresh cilantro
• 1 cup tortilla strips
• optional: shredded monterey jack cheese, sliced avocado and lime wedges

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro; top with tortilla strips. Serve with additional toppings of your choice.