• 1 tbsp canola oil
• 1 large yellow onion, diced
• 2 tbsp chili powder
• 2 tbsp tomato paste
• 2 quart(s) chicken broth, low sodium
• 8 sprig(s) cilantro (fresh), divided
• 2 cup(s) turkey, cooked and chopped
• 1 cup(s) grape tomatoes, halved
• 1 cup(s) corn (frozen), thawed
• 1 cup(s) black beans (canned, no salt), drained and rinsed
• 1 avocado, diced
• 1/4 cup(s) feta cheese, crumbled
• 4 wedge(s) lime(s)
|  | 1. Heat oil in a large sauce pan over medium. Add onion and cook for about 5 minutes. Add chili powder and tomato paste and stir a few times. Pour in broth and 6 sprigs of cilantro and boil. Reduce heat and let simmer for 20 - 30 minutes until broth has reduced by about one third. Remove cilantro.
2. Place shredded turkey (or chicken), tomatoes, corn, and black beans in each bowl. Top with broth. Garnish with avocado, feta cheese, crushed tostitos and cilantro. Squeeze a wedge of lime juice on top and serve. |
