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Directions
Heat oil in a saucepan over medium heat.
Add onion and cook, stirring ocassionally until just soft and beginning to brown. Approximately
5 minutes.
Add chili powder and tomato paste, stirring continuously 15-30 seconds.
Don't let chili powder scorch.
Pour in turkey broth and scrape bottom of pan with spoon to loosen cooked bits.
Add cilantro sprigs and bring soup to a boil.
Reduce heat to medium low and simmer, uncovered, until broth has reduced by approximately 1/3
(20-30 minutes).
Take out cilantro sprigs and season to taste with salt.
While soup simmers, fry tortilla strips.
Lay out 2 layers of paper towels for strips to rest on after cooking.
Pour 1 inch of oil in fry pan.
Heat oil until hot, test by putting 1 tortilla strip into the grease. The grease is ready
when the oil sizzles or when a candy thermometer reaches 350 degrees F.
Add 8-10 strips and scrunch if you want to give them a wavy shape.
Fry until the strips are crisp and lightly browned (1-2 minutes).
Transfer to paper towels and sprinkle with salt while they're hot.
Repeat with remaining
strips.
Add to the soup the turkey, tomatoes, and beans; heat through.
Put in bowls, top with tortilla strips.
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