adapted from Laura's Best Recipes
3 Tbsp extra virgin olive oil
2 large cloves garlic, crushed
1 large onion, chopped
2 carrots, chopped into small chunks
1 (28 oz) can diced tomatoes, with liquid
4 cups organic chicken broth
1 tsp oregano
1/4 tsp cayenne pepper
1 chipotle pepper in adobo sauce, diced
1 tsp adobo sauce
1/2 tsp ground cumin
1/2 tsp black pepper
1 bay leaf
3 cups cooked turkey (both white and dark), shredded
1 small bag white corn chips
4 Tbsp cilantro
1 cup shredded Queso Fresco cheese
1-2 avocados, sliced
1-2 limes, cut into wedges
1/4 cup pickled jalapenos or 2 roasted and chopped
Heat oil in a large pot over medium heat. Cook the carrots and onions, stirring often, 8-10 minutes, until translucent. Add garlic to onions and cook until fragrant. Stir in the tomatoes, broth, oregano, cayenne, chipotle pepper and chipotle sauce, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.
To serve, break corn chips (about 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices, lime wedges, and jalapenos (if you like it hot!)