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This spicy soup, is ideal for fighting colds, best when served with a salad and few slices of freshly baked corn bread.


1 tablespoon of olive oil

˝ sweet green pepper, finely chopped

˝ sweet red pepper, finely chopped

1 medium onion, minced

4 cups either homemade or canned chicken broth

2 cups stewed tomatoes, coarsely chopped

2 teaspoons chili powder

1 cup frozen corn

1 cup frozen lima beans

2 cups cooked, diced, left over turkey

1 cup coarsely broken tortilla corn chips

2 teaspoons, minced fresh or canned jalapeno peppers

or ˝ teaspoon of cayenne pepper (optional)

Heat olive oil, over medium heat, in a heavy medium saucepan. Sauté onion and peppers for about five minutes, add broth, tomatoes with juice and chili powder, bring to a boil.

Add corn, lima beans, turkey and minced hot pepper, reduce heat to medium/low and simmer for 15 minutes. Season to taste with salt and black pepper, ladle soup into deep bowls and sprinkle with corn chips.


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