Tortilla Soup with Roast Turkey, Avocado and Cheddar Cheese

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.

Yield: 4 servings

Ingredients

• 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 chopped
• 4 medium tomatoes, chopped
• 4 cups reduced-sodium chicken stock
• 1/2 bunch cilantro (optional), washed and chopped
• 2 cups roasted or smoked turkey, cut into 1/2 inch cubes
• 1/4 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon ground cumin (or to taste)
• 1/4 teaspoon chili powder (or to taste)
• Salt and pepper to taste
• 1 large, ripe fresh California avocado, diced*
• 4 ounces Cheddar cheese, grated

Instructions

1. In a two quart saucepan, heat olive oil over medium high heat until hot.
2. Working in batches, fry tortilla strips until golden brown. Drain on paper towels and reserve.
3. Add onion to the same oil and sauté until clear.
4. Add garlic and Anaheim chiles, cook until soft but not browned. Drain any excess oil from the pan.
5. Add tomatoes, chicken stock and chopped cilantro if desired.
6. Simmer for 15 minutes.
7. Transfer soup to a heat-resistant blender or food processor and purée, or use an immersion blender to purée.
8. 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.
9. Ladle into soup bowls and top each serving with avocado, Cheddar cheese, and reserved crispy tortilla strips.

Notes

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Also delicious with roast chicken instead of roast turkey.

Great with a frosty margarita.

Per serving: Calories 370; Total Fat 18 g (Sat 4 g, Trans 0 g, Poly 2.5 g, Mono 10 g); Cholesterol 80 mg; Sodium 330 mg; Potassium 880 mg; Total Carbohydrates 20 g; Dietary Fiber 5 g; Total Sugars 6 g; Protein 32 g; Vitamin A 1533 IU; Vitamin C 33 mg; Calcium 169 mg; Iron 2 mg; Vitamin D 8 IU; Folate 70 mcg; Omega 3 Fatty Acid 0.16 g

% Daily Value*: Vitamin A 30%; Vitamin C 50%; Calcium 15%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Attribution

Recipe and photo used with permission from: California Avocado Board