Tortilla Soup - from the pantry

I had a package of TJ's Turkey Cutlets...salted them and seared them off in a hot cast iron skillet with a little olive oil. Served most to the boys for dinner with rice, nori and sliced cucumbers. Then I had to figure out dinner for me and Scott. I was in the mood for soup, but what could I make with 2 Turkey cutlets. I get a pot going with a little olive oil, saute the cutlets (normally chicken is used), remove and then start in to the Tortilla Soup...This is one of my pantry soups. Grab a can of diced hot green chiles, a 28 oz. can of San Marzano Tomatoes, a box of low sodium chicken broth, frozen corn kernels (canned would work too), yellow onion, a clove of garlic and 5 corn tortillas. First I cut up the tortillas and throw them in the same pot I cooked the cutlets in with a little more oil added in. Let those cook and get golden brown, add in 1/2 a diced onion and the garlic. Let those soften...do not let it burn. Add in the corn, 1/2 can of chiles (freeze the rest for a future use) and then the tomatoes. Bring to a boil and let cook on medium heat for about 15 minutes...stir occasionally, add in some chicken broth if it's getting too tight. Take a hand blender/stick blender and give it a whirl. Add in more chicken broth, taste for seasoning (it will need salt) and let cook another 15 minutes. Dice the turkey and add to the pot. Serve with a dollop of sour cream...A little cilantro on top would be a great addition (would have helped the photo too!).