6 round sourdough bread loaves
¼ cup butter, melted
1-1/2 pounds ground turkey
1 medium onion, finely chopped
2 tsp canola oil
3 cups chicken broth
2 jars Newman's Own® All Natural Bandito Salsa Mild
1 jar Newman's Own® Sockarooni Pasta Sauce
1 can black or pinto beans, rinsed and drained
2 cups canned Mexican corn, drained
¼ tsp black pepper
1 ½ cups shredded Mexican cheese blend
6 Tbsp sour cream
12 6-inch corn tortillas, cut into 1/4-inch strips
Preheat oven to 350 degrees. Cut 1/2 inch off top of sourdough loaves. Scoop out insides, leaving 1/2 inch thick shell. Generously brush inside of bread bowls with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake 20 minutes or until crisp. Remove from oven and set aside.
Meanwhile, sauté turkey and onion over medium-high heat for 5 minutes, breaking up clumps. Stir in the garlic and cook 1-2 minutes more. Add the broth, salsa, pasta sauce, beans and corn. Heat until mixture is bubbly; reduce heat to low and simmer for 30 minutes. Add salt and pepper to taste.
Sauté tortilla strips in canola oil for 30 seconds or until lightly browned and crisp. Drain on paper towels. Ladle soup into prepared bread bowls and add tortilla strips just before serving.