Heat oil in heavy large saucepan over medium-low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and tomatoes and their juices. Bring mixture just to boil. Add turkey and simmer until cooked through, about 3 minutes. Add corn and simmer 1 minute. Mix in cilantro Season with salt and pepper. Ladle hot soup into bowls. Sprinkle each with generous amount of cheese and chips. Serve, passing extra cheese and tortilla chips separately. Serves 4 Recipe by: Bon Appetit Posted to MC-Recipe Digest V1 #590 by email@example.com (The Meades) on Apr 28, 1997
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|Serving Size: 1 Serving (1031g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 132 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 221.1mg||68 %|
|Sodium 431.6mg||15 %|
|Potassium 1313.6mg||35 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 11.4g|
|Protein 76.6g||109 %|
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Calories per serving: 508
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