Turkey Tortilla Soup |
"Leftover turkey accessible? Try this soup, it's so good I make it year spherical with both turkey or bird meat. Serve with tortilla chips on the side."
Ingredients :
- 1 1/4 cups bird broth
- 12 (6 inch) corn tortillas, reduce into half of inch strips
- 1 1/4 cups green enchilada sauce
- 1 1/4 cups crimson enchilada sauce
- 1 teaspoon floor cumin
- 2 cups cooked turkey, chopped
- 1 cup half of-and-half of
- 1 tomato, chopped
- 1 jalapeno pepper, seeded and minced
- 1 avocado - peeled, pitted and diced
- 1 cup shredded Cheddar cheese
Instructions :
Prep : 10M | Cook : 4M | Ready in : 30M |
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- Combine chook inventory and tortilla strips in a massive pot. Cook over medium warmness till strips melt and broth thickens barely. Stir in green and purple enchilada sauces and cumin. Stir in turkey and 1/2-and-1/2; heat through but do not boil.
- Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.
Notes :
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