Turkey Tortilla Soup recipe

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Ingredients

1 ¼ cups chicken broth
12 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ¼ cups green enchilada sauce
1 ¼ 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

Nutrition Info

748.1 calories
carbohydrate: 51.1 g
cholesterol: 138 mg
fat: 45 g
fiber: 9.5 g
protein: 38 g
saturatedFat: 19.1 g
servingSize: -
sodium: 951.6 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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