Loading...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. This soup is an excellent source of Dietary Fiber (22% DV) and Vitamin B6 (35% DV)
Tortilla Soup with Roast Turkey, Avocado and Cheddar Cheese
Total Time:
40min
Cook Time:
40min
Nutritional Highlights (per serving)
370
Calories
18
g
Total Fat
20
g
Total Carbs
32
g
Protein
80
mg
Cholesterol
Ingredients
Serves:
4
| 1/4 | tsp. | ground cumin (or to taste) |
| 1/2 | tsp. | chili powder (or to taste) |
| 2 | cups | roasted or smoked turkey, cut in 1/2 -inch cubes |
| As needed | Salt and pepper to taste | |
| 1 | large, ripe Fresh California Avocado, diced | |
| 4 | oz. | cheddar cheese, grated |
| 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 |
| 1/4 | tsp. | cayenne pepper (or to taste) |
| 1/4 | tsp. | ground cumin (or to taste) |
| 1/4 | tsp. | chili powder (or to taste) |
| 2 | cups | roasted or smoked turkey, cut in 1/2 -inch cubes |
| As needed | Salt and pepper to taste | |
| 1 | medium, ripe Fresh California Avocado, diced | |
| 4 | oz. | reduced-fat cheddar cheese, grated |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- In a two 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.
*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.
NUTRITION INFORMATION
PER SERVING
Calories 370
Total Fat 18 g
Trans Fat 0 g
Saturated Fat 4 g
Monounsaturated Fat 10 g
Polyunsaturated Fat 2.5 g
Total Carbs 20 g
Dietary Fiber 5 g
Total Sugar 6 g
Protein 32 g
Cholesterol 80 mg
Sodium 330 mg
Potassium 880 mg
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.
Comments