Prep time 10 minutes

Cook time 25 minutes


2 Tbsp. olive oil

1 cup diced onion

3 cloves garlic, minced

2 tsp. cumin

1 tsp. dried oregano

1 carton (32 oz.) College Inn® Chicken or Turkey Broth

2 to 3 cups chopped or pulled cooked turkey or chicken

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained

1 can (4 oz.) diced green chilies, not drained

Lightly crushed tortilla chips

Lime wedges

Topping Options: Cilantro, white onion, avocado, radishes, Monterey Jack cheese, jalapeño



  1. Heat oil in a large saucepan or Dutch oven over medium-high heat.  Add onion and garlic; cook 3 to 4 minutes, stirring constantly, until onions are softened.  Add cumin and oregano; cook 30 seconds, stirring constantly.

  2. Stir in broth, turkey, corn, tomatoes and chilies.  Bring to a boil; reduce heat and simmer 15 minutes.  Serve with tortilla chips, lime and choice of toppings.

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