Turkey-Tortilla Soup

Ingredients

• 14.5 ounce canned tomatoes with jalapeño peppers and spices, undrained mexican-style canned
• 2.3 teaspoons chili powder salt-free divided
• 4 6-inch corn tortillas ()
• 4 cups less-sodium chicken broth fat-free
• 3 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 3 tablespoons juice of lime fresh
• 1.5 teaspoons olive oil 
• 1 cup onion finely chopped
• 1 ounce queso fresco crumbled
• 12 ounces turkey breast shredded cooked

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• oven
• dutch oven
• cutting board

Directions

1. Preheat oven to 37
2. Stack tortillas on a cutting board, and cut into 1/4-inch strips.
3. Place strips in a bowl, lightly coat with cooking spray, tossing to coat. Repeat the procedure.
4. Sprinkle 1/4 teaspoon chili powder over strips, tossing to coat. Arrange strips in an even layer on a baking sheet.
5. Bake at 375 for 10 minutes; stir.
6. Bake an additional 5 minutes or until lightly browned and crisp. Cool on pan.
7. Heat olive oil in a Dutch oven over medium-high heat.
8. Add onion; saut 4 minutes or until tender.
9. Add garlic; saut 1 minute. Stir in broth, remaining 2 teaspoons chili powder, cumin, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in turkey; cover and simmer 5 minutes.
10. Remove from heat; stir in juice and cilantro. Ladle 1 1/2 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cheese and about 3/4 cup tortilla strips.
11. Serve immediately.