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Rising Tensions in the Gulf as Iran Threatens Oil Blockade

                                     An aerial view of the Iranian shores and Port of Bandar Abbas in the strait of Hormuz Iran has escalated regional tensions by declaring it will block all oil shipments from the Middle East if U.S. and Israeli attacks persist, prompting a stark warning from President Donald Trump of a far stronger American military response.  The Revolutionary Guards’ vow to halt “one litre of oil” from leaving the region has already rattled global markets, contributing to falling crude prices and surging equities as investors brace for potential disruption in the Strait of Hormuz—a vital chokepoint for global energy supplies. Trump responded by threatening unprecedented retaliation should Iran follow through, insisting the U.S. would strike “much harder” to ensure oil exports remain uninterrupted.  Despite the heated rhetoric, he expressed confid...
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Healthy Kids Recipes: Weeknight Turkey Tortilla Soup


Weeknight Turkey Tortilla Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 6 cups reduced-sodium chicken broth
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chiles
  • 1 envelope reduced-sodium taco seasoning
  • 2 cups cubed cooked turkey
  • 2 cups frozen corn (about 10 ounces), thawed
  • 1/3 cup minced fresh cilantro
  • Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado and lime wedges


Directions

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

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