Tortilla Soup (Sandra Lee) |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Ingredients:
1 tablespoon canola or vegetable oil |
1 cup diced red onion |
1 1/4 pounds ground turkey breast |
4 cups chicken stock |
1 teaspoon crushed garlic |
1 (4-ounce) can diced green chiles |
3/4 cup tomato puree |
1 tablespoon enchilada sauce mix (recommended: lawry's) |
1 avocado, pit removed, flesh chopped |
1 cup shredded mexican-cheese blend |
3/4 cup crushed baked blue corn chips (recommended: guiltless gourmet) |
1/4 cup sour cream |
1/4 cup finely chopped fresh cilantro leaves |
Directions:
1. Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
2. Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro.
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