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In
a 3-quart saucepan coated with DuPont SilverStone® non-stick,
combine the peanut oil, garlic and scallions, and cook over medium-high
heat. Stir 4 to 5 minutes until scallions are wilted. Add the chicken
stock, Tabasco, oregano, marjoram, and black pepper, and bring the
mixture to a boil. Add the tomatoes and simmer 8 to 10 minutes.
Add the turkey and keep the soup warm.
Ladle
the soup into individual serving bowls. Add the Cheddar cheese and
parsley, and serve.
Note:
If you wish to brown the cheese, slide the ovenproof bowl under
the broiler to melt the cheese, then add the tortilla strips and
parsley.
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