Mexican Tortilla Soup
6oz of turkey sausage, crumbled
1 red onion, chopped
1 green pepper, chopped
2 garlic cloves
2 jalapeno peppers, seeded and chopped
5 cups of low sodium chicken broth
2 cups frozen corn
3 plum tomatoes, chopped
3 corn tortillas
1/4 cup cilantro, chopped
2 T lime juice
Cook the sausage in a dutch oven, until browned, about 6-8 minutes.
Add the onion, peppers and garlic. Cook, stirring frequently until they soften.
Stir in the broth, corn and tomatoes. Bring to a boil and then simmer for about 10 minutes.
Meanwhile, heat a skillet over medium heat and add 1 tortilla at a time (or more if there is room). Cook until golden brown (about 45 seconds), flip and brown the other side.
Slice the tortillas into strips. Set aside.
Stir in the cilantro and lime juice into the soup and then top with the tortillas.