TURKEY TORTILLA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

TURKEY TORTILLA SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

5 tablespoon vegetable oil

22-cup vegetable broth

15 cups cooked turkey

3 onions, chopped

5 carrots, chopped

5 cups frozen corn

3 (15.5 Oz) cans black beans

1 cup Pace red sauce

1 (72 Oz) can diced tomatoes

1 tablespoon EACH cayenne powder, smoked paprika, chili powder, sugar, thyme and Tandoori masala

Salt and black pepper to taste

10 bay leaves

1 (98 Oz) can MAE PLOY coconut milk

4 avocados, diced

4 cup cheddar cheese

DIRECTIONS:

1.   In a stock pot heat oil over medium heat when sizzling.

2.   Add onion, carrots, celery and sauté for 4 minutes.

3.   Add cayenne and next 9 ingredients.

4.   Cook for 1-2 minutes until fragrant.

5.   Add broth, tomatoes, turkey, corn, Pace, coconut milk and S. &.P.

6.   Bring to a boil.

7.   Reduce heat to low; cover; simmer for 40 minutes

8.   Remove bay levees.

9.   Ladle into soup bowls and top with garnishes.

GARNISHES:

Tortilla chips

Avocado cheese

Sour cream

Cilantro

Lime wedges

ENJOY DAN:                                       BON-APPETIT!!