1 c. onion, chopped
1 tsp. olive oil
1 (4 oz.) can chopped green chilies
1 (1 1/4 oz.) pkg. taco seasoning mix
1 (16 oz.) can tomatoes (undrained)
6 c. turkey broth or reduced-sodium chicken bouillon
1 (10 oz.) pkg. frozen corn
2 c. cooked turkey, cut into 1/2-inch cubes
1/2 c. fresh cilantro, chopped
4 oz. unsalted tortilla chips, broken into pieces
1/2 c. Monterey Jack cheese, grated

In 5-quart saucepan over medium heat, sauté onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix. Cook 1 minute. Add tomatoes, breaking up with a spoon. Stir in turkey broth; bring to a boil. Add corn and turkey; reduce heat to low and simmer 5 minutes. Add cilantro.

To serve, spoon 1 1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.