Turkey
Tortilla Soup
Submitted by:
Marisa |
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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. "
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| Ingredients |
- 1
1/4 cups chicken broth
- 12 (6
inch) corn tortillas, cut into 1/2 inch strips
- 1 cup green
enchilada sauce
- 1 (10
ounce) can 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
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| Directions |
| 1 |
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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.
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Divide
soup among four bowls and garnish with diced tomato, jalapeno,
avocado and cheese. Serve with tortilla chips on the side.
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| Makes
4 servings
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Nutrition
at a glance
Servings
Per Recipe: 4 |
amount
per serving |
| Calories |
714 |
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| Protein |
37g |
| Total
Fat |
43g |
| Sodium |
715mg |
| Cholesterol |
135mg |
| Carbohydrates |
49g |
| Fiber |
8g |
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