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Ingredients

• 1 tablespoon  vegetable oil, plus 1-1/2 to 2 cups for frying the tortillas
• 1/2 cup  finely diced yellow onion
• 1-1/2 tablespoons  chili powder
• 1 tablespoon  tomato paste
• 1 quart  homemade turkey or chicken broth, or low-salt canned chicken broth
• 6   cilantro sprigs
•   Kosher salt
• 3   6-inch corn tortillas, cut into 1/4-inch-wide strips
• 1 cup  shredded or medium-diced leftover roast turkey
• 3/4 cup  medium-diced fresh tomato
• 1/2 cup  cooked fresh corn kernels (or substitute thawed frozen corn)
• 1/2 cup  canned black beans, rinsed and drained

Description

Soup Isn't An Unusual Destination For Leftover Roast Turkey, But This Soup Is Anything But Ordinary. This Mexican-style Soup Is Bursting With All Sorts Of Interesting Flavors And Textures. It's Light Yet Satisfying, And It Tastes Completely Differ

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