3 corn tortillas
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons tomato sauce
4 cups chicken broth
1/4 cup chopped flat-leaf parsley
1 jalapeño, seeded and chopped (see note)
1 cup chopped cooked turkey
1/4 teaspoon lemon juice
1/8 teaspoon cayenne pepper
1 cup cheddar cheese, grated
Cut corn tortillas into
strips about 1/4-inch wide; set aside.
Heat oil in a large saucepan
or kettle. Saute chopped onion in the oil until soft. Stir in
tomato sauce, chicken broth, chopped parsley, chopped jalapeno,
cooked, chopped turkey, lemon juice, cayenne pepper, and the
tortilla strips. Bring to a boil; reduce the heat, and simmer
for 15 minutes, stirring occasionally. Garnish with shredded
cheddar cheese.
Makes 6 servings.
Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
