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Mexican Turkey Soup

1/3 c Chopped onion
1 cn Mexican-style stewed tomatoes; (or regular stewed or diced tomatoes and 1/4 cp salsa)
1 cn Black beans; rinsed and drained
1 cn Lower sodium/lower fat chicken broth
1 c Frozen corn kernels
1 c Turkey meat; chopped, (up to 2)
Cumin to taste; about 1/4 tsp
Chili powder to taste; about 1/4 tsp


In a stock or soup pot, saute onion and spices in about 2 tbs of the chicken broth until onion is tender crisp. Add beans, tomatoes, rest of chicken broth and turkey. Bring to a boil, and reduce heat to a simmer. Add corn, and simmer at least 5 minutes. Serve with toasted tortilla strips.


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