This homemade tortilla soup with garden-fresh ingredients like tomatoes, onions,
garlic and chiles and hearty roasted turkey is especially delicious topped with
Fresh California Avocados. It’s a great use for leftover Thanksgiving turkey and
also can be made with store-bought rotisserie chicken.
1/2 cup olive oil
4 corn tortillas, cut into thin strips
1 small Spanish
yellow onion, chopped
4 cloves garlic, diced
2 Anaheim chiles, seeded and
4 medium tomatoes, chopped
4 cups reduced-sodium chicken stock
1/2 bunch cilantro (optional), washed and chopped
1/4 teaspoon cayenne pepper
(or to taste)
1/4 teaspoon ground cumin (or to taste)
1/2 teaspoon chili powder
(or to taste)
2 cups roasted or smoked turkey, cut in 1/2 -inch cubes
and pepper to taste
1 medium, ripe Fresh California Avocado, diced
reduced-fat cheddar cheese, grated
In a 2-quart saucepan, heat olive oil over medium high heat until hot.
Working in batches, fry tortilla strips until golden brown.
Drain on paper towels and reserve.
Add onion to the same oil and sauté until clear.
Add garlic and Anaheim chiles, cook until soft but not browned. Drain any excess
oil from the pan.
Add tomatoes, chicken stock and chopped cilantro if desired.
Simmer for 15 minutes.
Transfer soup to a heat-resistant blender or food processor and purée, or use
an immersion blender to purée.
Return soup to pan and add turkey, cayenne pepper, ground cumin and chili powder.
Simmer until turkey is hot, add salt and pepper to taste.
Ladle into soup bowls and top each serving with avocado, cheddar cheese and
reserved crispy tortilla strips.