Leftover Turkey Tortilla Soup

Ingredients:

• Vegetable oil
• 1 can (14.5 ounces) tomatoes
• 32 ounces chicken broth
• Coarse salt (sea salt or kosher), to taste
• 1 can (15 ounces) potatoes
• 1 can (14.5 ounces) carrots
• 1 can (15.25 ounces) whole kernel corn
• 1 can (15.5 ounces) pinto or black beans, drained
• 2 cups cooked turkey, shredded
• 6 ounces bite-size corn tortilla chips
• 1 cup cheese (queso fresco, feta or Monterey jack) shredded or diced
• 1/2 cup scallions, chopped
• 1/2 cup fresh cilantro, chopped (optional)
• 1 lime, cut in wedges

Directions:

1. Heat vegetable oil in saucepan over medium high heat.
2. Cook tomatoes for a minute, stirring frequently; add broth and salt.
3. Heat to boiling.
4. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot.
5. To serve: Ladle soup into bowls.
6. Top with tortilla chips and cheese; garnish with scallions and cilantro.
7. Serve with lime wedges.