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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Leftover turkey on hand? Try this soup, it's so good I make it year round with either turkey or chicken meat. Serve with tortilla chips on the side. Ingredients:
1 1/4 cups chicken broth |
12 (6 inch) corn tortillas, cut into 1/2 inch strips |
1 1/4 cups green enchilada sauce |
1 1/4 cups red enchilada sauce |
1 teaspoon ground cumin |
2 cups cooked turkey, chopped |
1 cup half-and-half |
1 tomato, chopped |
1 jalapeno pepper, seeded and minced |
1 avocado - peeled, pitted and diced |
1 cup shredded cheddar cheese |
Directions:
1. 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.
2. Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.
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