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from Cizon's cookbook

Tortilla Soup




  • 1 tablespoon canola or vegetable oil
  • 1 cup diced red onion
  • 1 1/4 pounds ground turkey breast
  • 4 cups chicken stock
  • 1 teaspoon crushed garlic
  • 1 (4-ounce) can diced green chiles
  • 3/4 cup tomato puree
  • 1 tablespoon enchilada sauce mix (recommended: Lawry's)
  • 1 avocado, pit removed, flesh chopped
  • 1 cup shredded Mexican-cheese blend
  • 3/4 cup crushed baked blue corn chips (recommended: Guiltless Gourmet)
  • 1/4 cup sour cream
  • 1/4 cup finely chopped fresh cilantro leaves
  • Preparation:
    1. Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
    2. Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro
    3. Total Time: 32 min
    4. Prep Time: 12 min
    5. Cook Time: 20 min
    6. Yield: 6 servings

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    modified: 2011.11.03 | created: 2011.11.03

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