November 20, 2017
Comfort Food, Soups/Stews, Poultry,
Turkey, Vegetables, Southwest, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Canned Tomatoes more
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"Recipe source: Best of Cooking Light (2015)"
Heat a large saucepan over medium high heat and add oil; swirl to coat pan. Add onion, poblano and chorizo and saute for 2 minutes. Add broth and tomatoes and bring to a simmer. Stir in tortillas.
In a bowl combine 1/4 teaspoon salt and next 4 ingredients (-egg). Shape not 12 meatballs. Heat a skillet over medium high heat and coat pan with cooking spray. Add meatballs and cook 4-5 minutes, browning on all sides. Add meatballs, 1/4 teaspoon salt and corn to soup and simmer for 5 minutes. Top with cilantro.
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