Turkey ''tortilla'' Soup With Spicy Cheese CroutonsBest Foods
1/2 cup Hellmann's® or Best Foods® Mayonnaise
1 clove garlic (finely chopped)
5 teaspoons ancho powder (divided)
1/4 cup monterey jack (shredded, about 2 oz.)
salt and ground black pepper
1 loaf French baguette (cut into 1/4-inch-thick slices)
1 tablespoon canola oil
1 spanish onion (small, finely chopped)
1 tablespoon tomato paste
4 cups reduced sodium chicken broth
1 cup cut up cooked turkey
2 tablespoons chopped fresh cilantro (OR flat-leaf parsley)
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1Combine Hellmann's® or Best Foods® Real Mayonnaise, garlic, 2 teaspoons chili powder and cheese in small bowl; season with salt and pepper. Evenly spread 1 side of each bread slice with mayonnaise mixture. Arrange on baking sheet and broil 2 minutes or until lightly golden brown.
2Heat oil in 2-quart saucepan over medium-high heat and cook onions, stirring occasionally, 4 minutes or until tender. Stir in remaining 3 teaspoons chili powder and tomato paste and cook 1 minute.
3Add broth and bring to a boil. Cook 5 minutes. Stir in turkey; heat through. Stir in cilantro and season, if desired, with salt and pepper. Ladle soup into bowls, then top with croutons.