Chipotle Turkey and Corn Soup

I used lime and chile chips rather than lime-flavored chips because they sounded good. Next time I will probably just buy lime-flavored chips. The chips I used were overly strong.

1 tablespoon canola oil
1 pound turkey cutlets, cut into thin strips
2 teaspoons adobo sauce
1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14 3/4-ounce) can cream-style corn
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
4 lime wedges

Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.

Yield: 4 servings (serving size: 1 1/2 cups soup, 3/4 teaspoon cilantro, 2 tablespoons chips, and 1 lime wedge)