Turkey Tortilla Soup
1 1/4 cups chicken broth
12 (6 inch) corn tortillas cut into strips
1 (10 ounce) can green enchilada sauce
1 (10 ounce) can red enchilada sauce
1 teaspoon ground cumin
2 cups chopped cooked turkey meat
1 cup half-and-half cream
1 medium tomato, diced
1 jalapeno, diced
1 avocado, peeled, seeded and diced
1 cup shredded Cheddar cheese
corn tortilla chips
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.
Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese. Serve with tortilla chips on the side. Makes 4 servings
Submitted by Tae Bo Master
Soups & Sandwiches
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